Ingredients:

beef with bone or stew meat
2 quarts water
1 tablespoon pickling spice
2 bay leaves
4 potatoes, diced
2 carrots, diced
cabbage, shredded
4 beets, peeled and diced
1 cup fresh dill
1 onion, chopped
1/2 cup rice [an unusual variation; optional]
1 egg
1 cup sour cream
1 pound (16 ounces can) tomatoes

Instructions:

Boil beef with pickling spice and bay leaves. Put spices in a spice holder or tie in a small piece of cloth. Remove spices when meat is cooked. Add all the vegetables, dill and rice. Cook until vegetables are tender. Take off heat.

Mix 1 egg and 1 cup sour cream together; then, pour into soup. Add tomatoes before you add cream. Heat soup but do not boil. Serve hot.

Notes:  Hungarians spell this borsch; while Russian spell it Borscht.
Germans seem to be divided depending on what source influenced them. I have yet to calculate a serving quantity for the above. It seems to disappear too quickly on a freezing, wintery night; just as in a sweltering, summer. Accordingly, serve hot or cold.