Boil meat in 3 quarts of water, adding salt and peppercorns.

Shred red beets, roots, cabbage and onion, slice potato.

Sautee beets in a dollop of melted butter, sprinkle with 1 Tbsp vinegar, add some bouillon, 1 Tbsp of sugar and 2 Tbsp of tomato paste and simmer until done. Sautee roots in the remaining butter.

Strain the bouillon, cube the meat, put in the simmering bouillon, put potato and cabbage, simmer for 15 minutes. Then add the stewed beet, sautéed roots, shredded sweet pepper, add seasonings and simmer for additional 15 minutes. Dress the soup with garlic, minced and rubbed with diced smoked fat, bring to simmer. Then turn the heat off and let stay for 20 minutes.

Serve the borsch with sour cream and greens.