Ukranian Borscht Soup

Ingredients

 * 1 pound boneless beef chuck.
 * 1 beef marrow bone.
 * 1 1/2 pounds pork spareribs.
 * 2 onions, in all.
 * 1 carrot, in all.
 * 1 parsley root, in all.
 * 2 ounces celery root, in all.
 * 1 teaspoon salt plus additional salt to taste.
 * 3 medium beets.
 * 1 tablespoon unsalted butter.
 * 3 tomatoes.
 * 2 potatoes.
 * 1/3 head cabbage.
 * 1/2 teaspoon freshly ground black pepper.
 * 2 tablespoons tomato paste.
 * 1/4 pound boiled ham, cut into 1/2-inch dice.
 * 1/2 cup dried white beans, soaked for 2 hours in unsalted cold water to cover and cooked in the same water for 2 hours, or until tender.
 * 1/2 cup fresh mushrooms, washed, sliced, and cooked for 10 minutes in lightly salted water, then drained.
 * 1 tablespoon finely chopped parsley leaves.
 * 3 cloves garlic, crushed in a garlic press or finely chopped.
 * 6 teaspoons sour cream.

Directions

 * Place the beef, marrow bone, spareribs, 1 onion, 1/2 carrot, 1/2 parsley root, and 1 ounce celery root in a 4- to 5-quart pot. Add 2 1/2 quarts of water and 1 teaspoonful of salt, bring to a boil, lower the heat, and simmer, partially covered, for about 1 hour.
 * Remove the meat, put in a bowl, cover, and reserve.
 * Strain the stock, discarding the vegetables, and skim off all the fat.
 * Preheat the oven to 300F, then bake the beets for 40 minutes, or until tender.
 * Let them cool, then peel and shred on a coarse grater.
 * Cut the remaining halves of carrots, parsley and celery roots and onion into thin strips.
 * Saute the vegetables in butter for 15 minutes, stirring often.
 * Halve the tomatoes and grate on a coarse grater so that the peel is left in your hand and can be discarded.
 * Peel the potatoes and cut each into 6 cubes.
 * Remove the core from the cabbage and cut the leaves into 1-inch squares.
 * Bring the meat stock to a boil, add the potatoes and black pepper, and simmer for ten minutes.
 * Add the cabbage and cook for 10 minutes more.
 * Add the sauted vegetables, beets, tomatoes, tomato paste, and simmer for 5 minutes.
 * Add the ham, cooked beans, and mushrooms, and simmer for 5 minutes more.
 * Remove from the heat.
 * While the vegetables are cooking, cut the meat into 1-inch cubes.
 * Add the meat, parsley, dill, and garlic to the soup.
 * Cover and let stand for 10 minutes.