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There are many variations. OUt of an old Time-Life series of cookbooks, I like this one:
4 medium tomatoes 1/2 tsp sugar
4 tbsp butter 1/4 cup red wine vinegar
1 cup finely chopped onions 2 qts beef stock, fresh or canned
2 cloves garlic, chopped 1 lb potatoes, cut in 1 1/ 2 inch chunks
1 lb/2 cups beets, can be in small chunks, can be coarsely chopped, can be anything in between
1 lb cabbage, coarsely shredded 1/2 celery root, finely chopped
1 lb brisket, or 1 lb ham or just about any combination. I use cheaper grade roast beef. In 1/2 to 1 inch chunks. one parsnip or two carrots, coarsely grate 1/2 pint cour cream
Scald tomatoes for 30 sec; remove skins, chop coarsely and set aside. In a heavy casserole or 10-12 inch skillet melt the butter, mix in onions and garlic and cook 6.8 minutes, stirring almost all the time. Stir in beets, celery, parsnip, half the potatoes, sughar, vinegar, salt, about 1/3 of the stock. Bring to a boil, then simmer partially covered for 40 minutes. In a 6-8 qt casserolr or dutch oven, put in the rest of the beef stock, the potatoes, the cabbage. Cook until potatoes are tender, but not too soft. Add the rest of the stuff (tomatoes, meat, etc. Simmer for 15-20 minutes. Serve in bowls. Add a healthy dollop of sour cream. Without the sour cream it just isn't borshch.
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Cooking 
