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1
In large pot, brown meat in butter, then remove and set aside.
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2
Saute the onions (using more butter, if needed), the set aside with the meat.
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3
Make a paste of remaining butter and flour and add water as needed, save this for thickening at the end.
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4
Return meat to pot, add smoked pork and water.
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5
Bring to a boil then simmer.
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6
Add bay leaf, peppercorns, garlic, beet greens, carrot, celery, and parsley.
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7
Cover and simmer for 2 hours.
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8
Peel and grate one of the beets into 1/4 cup water and set aside to make the lovely color.
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9
Scrub and cook the other 7 beets in a separate pan, and when done set aside to cool.
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10
Add tomatoes, beans, cabbage, potatoes, vinegar and sugar and simmer (another hour of cooking total).
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11
Peel and dice beets and add to soup.
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12
Add thickening to soup.
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13
During last 15 minutes of cooking, add grated beets and juice (and franks).
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14
Cut the frankfurters in half lengthwise, leaving about an inch uncut. Cut the strips in half lengthwise. Cut the 2 strips in half, then cut each of these 4 strips in half. The frankfurter will be an inch of solid meat with 8 strips attached. When cooked, the strips curl, and resemble an octopus. Children love this!
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15
Serve with sour cream.
