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Hearty Meat Borscht

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PREP TIME
30 min
COOKING TIME
130 min
TOTAL TIME
640 min
SERVINGS
12 servings
Dinner Russian
Hearty Meat Borscht
Ingredients
  • 1 1/2 pounds beets, boiled and grated
  • 2 tablespoons red wine vinegar
  • 1 teaspoon white sugar
  • 1 pound lean beef chuck
  • 2 quarts water
  • 1/2 pound bacon
  • 1 tablespoon salt
  • 8 whole black peppercorns
  • 6 sprigs fresh parsley
  • 2 teaspoons dried marjoram
  • 2 teaspoons dill seed
  • 1 pound shredded cabbage
  • 2 leeks, sliced
  • 1 cup chopped onion
  • 1 carrot, grated
  • 2 pounds Polish sausage
  • 2 tablespoons chopped fresh dill weed
Instructions
1
Combine 1/2 cup of the beets, vinegar, and sugar in a small bowl; let it chill overnight. Store the remaining beets in the refrigerator.
2
Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in a Dutch oven. Bring to a boil. Gradually decrease the heat, allowing it to simmer partially covered over medium heat until the beef becomes tender (approximately 2 hours).
3
Discard the parsley sprigs. Add 3 cups of beets, cabbage, leeks, onions, carrot, and sausage; let it cook, covered, over low heat for 30 minutes.
4
To serve, remove the beef, bacon, and sausage; cut them into 2-inch pieces. Reintroduce the meats and reserved beet mixture to the Dutch oven. Sprinkle with chopped dill. Serve with a side of sour cream