Prepare bouillon 3 lbs of fatty beef or fresh pork, or from beef with smoked ham. Omit the root vegetables, but add a bay leaf and allspice. Strain the bouillon. An hour before serving add a little fresh cabbage, cut into pieces. Cook, stirring in beet brine or grain kvass to taste or about 2 spoons vinegar. Meanwhile thoroughly wash and boil 5 red beets, but do not peel or cut them; that is, boil them separately in water without scraping. Remove them when tender, peel, and grate. Stir 1 spoon of flour into the beets, add them to the bouillon with some salt, and bring to a boil twice. Put parsley in a soup tureen (some people add the juice of a grated raw beet) and pour in the hot borshch. Add salt to taste. Sprinkle with black pepper, if desired, and serve with the sliced beef, pork, or ham; or with fried sausages, meatballs, or mushroom buns. This borshch may also be served with fried buckwheat kasha, pancake pie with beef stuffing, or plain pancakes.