Borshch s Myasom Beet Soup      with Meat and Vegetables Borshch is not a soup but rather a type of soup. The common factor of any soup called Borshch is the use of Beets, making the soup a ruby red color. Here is my favorite version with meat. Serve it with large dollops of Sour Cream and spoonfuls of finely chopped Dill. 3 lbs Lamb Neck for Stew (with the bones)           OR 1 1/2 lbs Lamb (without bones) cut into 1" cubes 3 Tbls Oil OR Butter 1/2 cup onion (chopped) [OPTIONAL 1/2 tsp Garlic (chopped)] 12 cups (3 quarts) Water 1 Bay Leaf 1 tsp Salt 1/2 tsp ground Black Pepper 2 lbs fresh Beets (peeled, cut into 3/4" dice) 1 small Cabbage (shreaded - about 4 cups) 2 Tbls Red Wine Vinegar 1 tsp Lemon Juice 4 medium Potatoes (peeled, cut into 3/4" dice) 1 - 2 cups fresh Sour Cream 1 large bunch fresh Dill (chopped, fronds only - discard stems) Black, White OR Rye Bread 1. In a large pot, heat Oil OR Butter,           brown meat, remove from pot, set aside. 2. Pour off all but 1 Tbl of Oil from the pot,           add Onion, saute until golden.           [If using OPTIONAL Garlic,                add during last minute with onions] 3. Add browned Meat back into the pot,           with Water, Bay Leaf, Salt & Black Pepper.           Bring to boil, lower heat, simmer covered 1 1/2 hours.           (After 15 minutes, skim foam which will rise to the surface.           (If you skim well and simmer very slowly,                the soup will not be cloudy. 4. After 1 1/2 hours, add Beets and Cabbage,           add Red Wine Vinegar and Lemon Juice,           cover partly, simmer another 1/2 hour. 5. After Beets and Cabbage have cooked 1/2 hour,           add Potatoes, cover partly, simmer another 1/2 hour. 6. The soup will now have cooked 2 1/2 hours.           The meat and all of the vegetables will be tender           Serve in deep bowls with hearty dollops of Sour Cream                and spoonfuls of finely chopped Dill. Some people claim that Borshch      must always be eaten with Black Bread (Pumpernickel). Others insist on a hardy White or Rye Bread. Why argue? Try it both ways