Beef Borscht

Total Time: 3 hrs 10 mins Preparation Time: 25 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 6
• 1/2 lb bacon, diced
• 2 lbs lean beef chuck, cut into bite-size pieces
• 1 large onion, chopped
• 1 large carrot, peeled and grated
• 2 tablespoons minced garlic
• 1 tablespoon dried oregano
• 1 tablespoon dill seed
• 2 bay leaves
• 1/4 cup red wine vinegar
• 2 quarts beef stock
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 1 1/2 lbs red beets, greens tops removed, roasted and grated
• 1 lb potato, peeled and diced (yukon gold or russets)
• 6 cups green cabbage, shredded (one small head)
• salt & freshly ground black pepper
• red wine vinegar
• 1 cup sour cream or 1 cup creme fraiche
• 1/4 cup chopped fresh dill

Recipe

• 1 day one.
• 2 preheat oven to 425 degrees f.
• 3 place the bacon in a dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes.
• 4 continue cooking until slightly crisp.
• 5 reserve.
• 6 add the beef and cook, stirring, until brown on all sides, about 5 minutes.
• 7 remove the meat from the pan with a slotted spoon and drain on paper towels.
• 8 to the fat in the pan, add the onions and carrots, and stir to coat.
• 9 cook until soft, about 4 minutes.
• 10 add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute.
• 11 add the red wine vinegar and stir to deglaze the pan.
• 12 return the meat and bacon to the pot and add the stock, salt, and pepper and bring to boil.
• 13 reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
• 14 cool and refrigerate overnight meanwhile, brush with a little oil and place the beets wrapped in parchment and then foil on a baking sheet.
• 15 roast until tender and can be pierced easily with a knife, about 1 hour.
• 16 remove from the oven and let sit until cool enough to handle.
• 17 place in a bowl, cover with plastic and refrigerate overnight.
• 18 day two.
• 19 trim the stem and root endsof the beets and remove the skins.
• 20 coarsely grate and set aside.
• 21 remove fat from the meat mixture, add the beets, potatoes, and cabbage.
• 22 bring to a boil and simmer over low heat for another 30 minutes.
• 23 season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
• 24 ladle borscht into bowls and garnish with a dollop of sour cream or creme fraiche and pinch of fresh dill.