Borscht with Meat

Cuisine : Russian
Calories : 482
Type : Non Vegetarian
Serving Size : 12
Course : Main
Preparation Time : 640  Min
INGREDIENTS
No Ingredient Quantity Measure Type
1 Beets 1 & 1/2 Pound
2 Red wine vinegar 2 Tablespoon
3 White sugar 1 Teaspoon
4 Beef chuck 1 Pound
5 Water 2 Quart
6 Bacon 1/2 Pound
7 Salt 1 Tablespoon
8 Black peppercorns 8
9 Parsley 6
10 Marjoram 2 Teaspoon
11 Dill seed 2 Teaspoon
12 Cabbage 1 Pound
13 Leeks 2
14 Onion 1 Cup
15 Carrot 1
16 Polish sausage 2 Pound
17 Dill weed 2 Tablespoon
Recipe Details
I like to simmer the beef and bacon for up to 6 hours, then let sit overnight in the broth to cool. Skim the excess fat and cut the meats into bite-size pieces. Re-heat, adding the beets, cabbage, onions, leeks, and sausage. I don't think that the carrots are necessary or add anything to the recipe. I've added several varieties of sausage to give added flavors but the milder Polish sausages seem to go better with the soft and sweet flavors of the beets. 
Cooking Instructions
  1. Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
  2. Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
  3. Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
Garnishing Instructions
Remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.
Serving Instructions
Serve with fresh bread.

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