Veselka-Style Ukrainian Borscht

Preheat oven to 350 degrees. Trim stalks and taproot from beets. Wash the beets and wrap in aluminum foil. Bake about 1 hour, until beets are tender and skin separates easily from the beet. Let cool. Peel beets and chop coarsely.

In a large pot, melt the butter and vegetable oil. Brown beef over medium to medium-high heat and add garlic, onion, carrots, and celery. When the onions are just translucent, add the beets and sauté another minute or so.

Add beef stock, water, and tomato. While mixture heats to a boil, slice the cabbage into ½ inch wide strips and add to pot. Simmer covered for 45 minutes to an hour, until everything is tender. 5-10 minutes before the soup is done, add the lima beans.

Season to taste with the Vinegar, Salt, Pepper, Worcestershire, and Tabasco. (The vinegar is really what makes this soup.)

Serve with sour cream and fresh dill.