Lithuanian borscht

200 g Leg

1 beet

1 carrot

1 onion

2 potatoes

1 Art. l. vegetable oil

salt, pepper

Boil ham, add salt and spices. Boil the beets separately. Saut onions in butter and carrots. Remove from the broth ham, put the potatoes, cut into small cubes and cook until done. Add the vegetables, chopped ham and 2 minutes to keep the fire, without boiling. Pour into bowls, sour cream.