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1
Combine the stock, carrot, celery, whole onion, beef, ham hock if youre using it, bay leaf, and beans in a stockpot; bring to a boil, then cover partially and adjust the heat so the mixture simmers steadily.
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2
Cook until the meat and beans are very tender, at least 2 hours.
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3
Remove the bay leaf and vegetables and discard.
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4
Remove the beef and cool, then cut it into chunks.
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5
If you used the ham hock, remove the meat from the bone; reserve the meat and discard the bone.
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6
(This can all be done days in advance; cover and refrigerate until youre ready to proceed.)
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7
Meanwhile, add the beets and potatoes to the stock along with the beef and ham and simmer while you proceed with the recipe.
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8
Put the butter in a large skillet and turn the heat to high.
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9
When it melts, add the chopped onions, garlic, and cabbage, along with a large pinch of salt and a sprinkling of pepper, and cook, stirring occasionally, until the onions and cabbage are tender, 10 to 15 minutes.
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10
Add the apples and cook, stirring occasionally, about 5 minutes more.
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11
Turn off the heat and stir in the vinegar.
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12
Add the onion-cabbage mixture to the bubbling stock, then taste and adjust the seasoning.
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13
Garnish and serve hot, passing the sour cream at the table.
