Cook the meat in boiling salted water. Prepare the beet, root and onion and cut them into slices, simmer with a little clear soup until half cooked, add the coarsely chopped cabbage, vinegar and sugar, to taste also a bay leaf spice. Cover with clear soup and cook until done. At the end of the cooking time, add the sliced tomatoes or possibly paradeis pulp. Season to taste with salt and freshly ground pepper. Use the sliced meat and ham as a garnish. You can also use slices of Frankfurter sausage or other sausage. Add 500 g of potato pieces to taste. Pour the sour cream over the dish on the plates.
The dish can be served as a main course, e.g. with pierogi.
Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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