STOCK:

3 lbs. ham hocks
1 bay leaf
1 onion, peeled and studded with 5 cloves
1 peeled carrot
1 celery stalk
Salt and pepper to taste
3 qt. water

BORSCHT:

1 med. onion, minced
1 clove garlic, minced
2 sm. carrots, peeled and cut
1 turnip, peeled and diced
1 c. chopped tomatoes
Salt and pepper
1 to 2 tbsp. red wine vinegar
2 1/2 c. peeled, grated beets, canned or fresh
1 lb. white cabbage, shredded
1 lb. diced potatoes
1 lb. Kielbasa sausage or any sausage, cooked

STOCK: Bring all ingredients to a boil. Skim off foam. Cover the pot and allow to simmer 3 hours. Remove vegetables and discard. Remove ham hock and shred meat into broth when cool. Refrigerate stock and skim off fat before using.

BORSCHT: Saute onion and garlic in some butter until limp. Add carrots, turnip, tomatoes, salt, pepper and vinegar and saute for 2 minutes. Add 2 cups stock and beets. Simmer, covered, for 45 minutes.

Meanwhile, bring the remaining stock to a boil, then add cabbage and potatoes and simmer 15 minutes. When the beets are ready, dump them into the stock. Simmer at least 15 minutes.

Season to taste with salt, pepper and vinegar. About 15 minutes before serving, add sausage, cut into round slices. Garnish with sour cream and dill. Serve with piroshky. Serves 8.