Perhaps your new favorite bean dish:
Place meat and bones in a large saucepan, cover with beef broth, bring to a boil and make 15 min. Repeatedly remove the foam.
Add bouquet, garlic, onion garni and sauerkraut and continue for 45 min.
Add carrots and beet and continue to simmer for 1 hour on a moderate heat. Half an hour before the end of cooking, remove the bouquet and add the potatoes.
Immediately before serving, mix the sour cream with vinegar into the bortsch. Season to taste with paprika, salt and freshly ground pepper.
Remove the meat from the bortsch, cut it open and bring it to the table separately. A glass of iced vodka goes well with it.
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