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1.
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Drop tomatoes into boiling water for 15 seconds.
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Run them under cold water and peel them.
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Cut out the stem, then slice them in half crosswise.
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Squeeze the halves gently to remove the juices and seeds then chop them coarsely and set aside.
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2.
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In a heavy 10- to 12-inch skillet or casserole, melt the butter over moderate heat.
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Add the onions and garlic, and stirring frequently, cook 6-8 minutes, or until they are soft and lightly colored.
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Stir in the beets, celery root, parsley root, parsnip, half the tomatoes, sugar, vinegar, salt and 1.5 cups of the stock.
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Bring to a boil over high heat, than partially cover the pot and lower the heat.
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Simmer for 40 minutes.
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3.
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Meanwhile, pour the remaining stock into a 6- to 8-quart casserole and add the potatoes and cabbage.
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Bring to a boil, then simmer partially covered for 20 minutes, or until the potatoes are tender but not falling apart.
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When the vegetable mixture has cooked its allotted time, add it to the casserole with the remaining tomatoes and the meat.
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Simmer partially covered for 10 to 15 minutes, or until the borshch is heated.
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Taste for seasoning.
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Pour into a tureen, sprinkle with parsley and serve accompanied by sour cream.
