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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 .


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


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.

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