Borscht
with Meat
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.
Serve with fresh bread. Prep Time: approx. 30
Minutes. Cook
Time: approx. 2 Hours 10 Minutes. Makes 12
servings .
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| 1-1/2
pounds beets, boiled and grated 2 tablespoons red wine vinegar 1 teaspoon white sugar 1 pound lean beef chuck 8 cups water 1/2 pound bacon 1 tablespoon salt 8 whole black peppercorns 6 sprigs of 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 |
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Directions
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.
4 To serve, 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.