borsch - borscs

1 medium onion, chopped
few teaspoons olive oil
1000g beef, cubed
beef bone (if available)
2-4 bay leaves
black peppercorns
1 small white cabbage, cut into squares
500g smaller potatoes, cut into half slices
4 carrots, cut into thick slices
500g beetroot (2-3), quartered than sliced
half can of chopped tomatoes
1 tbsp white wine vinegar
1 lemon

fresh dill, chopped
sour cream

Saute the onions for a few minutes. Add beef, fry for a few minutes. Add 3-4 litres of water, bay leaves, black peppercorns, some salt and bone if using, cook for 1,5-2 hours.
Add beetroot, carrots and potatoes, cook for another 10 minutes. Add cabbage, tomatoes, cook for another 10 minutes.
Add vinegar and lemon, dill, season to taste.
Serve with sour cream on top.

roughly adapted from here and here.