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Borscht with Meat
Borscht with Meat
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Prep Time:
30 minutes
Cook Time:
130 minutes
Total Time:
640 minutes
Savory red soup with beets, bacon, sausage, and beef in a zesty broth.
Ingredients:
  • 1.5 pounds beets, boiled and grated
  • 2 tablespoons red wine vinegar
  • 1 teaspoon white sugar
  • 1 pound lean beef chuck
  • 2 quarts water
  • 0.5 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:
  • In a small bowl, mix together 1/2 cup of beets, vinegar, and sugar. Cover and refrigerate overnight. Also, refrigerate the remaining beets.
  • In a Dutch oven, combine beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves). Bring to a boil, then simmer over medium heat, partially covered, until beef is tender (about 2 hours).
  • Remove the parsley sprigs. Add 3 cups of beets, cabbage, leeks, onions, carrot, and sausage to the pot. Cover and simmer over low heat for 30 minutes.
  • Serve by cutting the beef, bacon, and sausage into 2-inch pieces. Return the meats and reserved beet mixture to the Dutch oven and sprinkle with snipped dill. Serve with a side of sour cream.

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