Cabbage and Beet Soup (Borscht)

Name: Cabbage and Beet Soup (Borscht)
Cuisine: European, Eastern European
Ingredients: 1 can (14 oz/398 mL) beets; 2 tbsp (30 mL) butter; 1 Spanish onion chopped; 2 garlic cloves finely chopped; 1 1/2 cup (375 mL) grated white cabbage; 1 lb (450 g) boneless blade steak fat trimmed and diced; 2 tbsp (30 mL) horseradish sauce; 1/4 cup (60 mL) tomato paste; 1 cup (250 mL) water; 4 cups (1 L) beef broth; 1 tbsp (15 mL) sugar; 1 tsp (5 mL) dried marjoram; Salt and pepper to taste; Sour cream