borscht 2qt - 64oz (8 to 10 appetizer servings or 6 dinner servings)
1 lb bone in pork sirloin steak, seasoned and roasted at 350 till browned
6 roasted beets at least 1 hr at 350, peeled and chopped to 1/4 inch matchsticks
1 small red cabbage, sliced just like the beets
2 small coarsely chopped onions, unsalted, sauteed in a little vegetable oil till just starting to brown
shred pork off the bone and add both to the onions along with the beets and cabbage and some roasted chicken mire poix stock
cover with chicken or beef stock, adding more to reach soup consistency
when cabbage is tender, season with 1 - 2 T red wine vinegar, 1/2 cup sour cream, salt, and chicken boullion (from a cube as necessary)
serve each with a dollop of sour cream (remaining 1/2 cup divided) and one sprig of fresh dill