In a large stockpot bring the beef to a boil in 2 1/2 quart. Water with 1 tbs of salt. After 10 minutes of boiling reduce heat and simmer for 30 minutes more, then remove meat, cool and remove meat from bone & cube 1/2".
In a large skillet on heat the oil on medium heat. Saute the onion, beets, and carrot until they are soft. Add the potato and butter then cook for 2 minutes more.
In the mean time bring the beef stock, water & beer to a boil in the stockpot. Add salt and pepper, vinegar, and meat.
Drain the beet-carrot-onion and potato mixture and add to stockpot. Reduce heat and cook for 20 min.
then add cabbage, tomato paste and pork butt. Cook another 30 to 45 minutes.
Remove from heat and allow to cool to room temperature. Refrigerate overnight, re-heat and serve. A large dollop or 2 of sour cream in the soup is mandatory when served. Allow each person to stir it in themselves.
*NOTE: You may add 1 1/2 cups of cooked white beans to this soup if you wish but if you do so soak them in vinegar then add them to the soup.