Simmer for another 7 minutes. Cut the beef into bite-size pieces and scrape all the meat off the ham bone. Add both meats to the soup. Let stand for at least 15 minutes before serving. Serve garnished with additional chopped fresh herbs and pass the sour cream.
Diners can mix generous portions of it thoroughly in their plates to achieve a unique tart flavor.
Some may prefer the soup clear and milder, i.e., without the sour cream or dill. To appreciate the borsch even more, have a shot of Russian or Polish vodka before and then after the meal. There is a secret that you should probably know about vodka. Chill it in the freezer for several hours before drinking. This makes the vodka extra smooth, taking out its strong aftertaste.