23/4 quarts chicken broth
1-pound chunk cooked ham (you will chop it after soup has cooked)
2 tablespoons unsalted butter
1 tablespoon oil
1 large onion, finely chopped
1 large clove garlic, minced
1 large carrot, peeled and finely chopped
1 turnip, peeled and finely chopped
1 parsnip, peeled and finely chopped
2 large tomatoes, seeded and chopped
1 pound beets, peeled and roughly grated to equal about 21/2 cups
1 small cabbage (about 1 pound), shredded
1 pound potatoes, peeled and diced
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
2 tablespoons red-wine vinegar, plus more to taste
1 pound kielbasa (Polish sausage), sliced
Salt, to taste
1 tablespoon chopped, fresh parsley

Place the chicken broth and ham in a large, heavy pot. Heat to boiling; reduce heat. Simmer, uncovered, for 25 minutes. Remove ham and allow it to cool. Reserve broth. Shred/chop ham and set aside.

Heat the butter with the oil in another large, heavy pot over medium-low heat. Add the onion; cook 2 minutes. Add the garlic; cook 1 minute longer. Stir in the carrot, turnip, parsnip, tomatoes and grated beets. Add 21/2 cups reserved chicken broth. Heat to boiling; reduce heat. Simmer, covered, for 25 minutes.

Add remaining chicken broth to vegetable mixture. Add reserved ham, the cabbage and potatoes. Simmer, partially covered, for 30 minutes. Stir in the pepper, ginger and vinegar. Continue to cook, covered, over low heat for 1 hour. (Recipe may be prepared up to 24 hours in advance to this point, cooled and refrigerated until ready to serve. Flavor will improve as it stands.)

To serve, reheat soup, if made in advance, and add the sliced sausage. Simmer, partially covered, about 15 minutes, until sausage is hot. Adjust seasonings, adding additional salt or vinegar, if needed. Sprinkle with the chopped parsley.

Makes 8 to 10 servings.

— Recipe from "Greene on Greens," by Bert Greene.