Borscht with Meat

Ingredients

• 0.5 pound bacon 
• 1 pound beef chuck lean
• 1.5 pounds beets boiled grated
• 8  peppercorns whole black
• 1 pound cabbage shredded
• 1  carrots grated
• 2 teaspoons dill seed 
• 2 teaspoons marjoram dried
• 2 tablespoons dill weed fresh chopped
• 6 sprigs parsley fresh
• 2  leeks sliced
• 1 cup onion chopped
• 2 pounds polish sausage 
• 2 tablespoons red wine vinegar 
• 1 tablespoon salt 
• 2 quarts water 
• 1 teaspoon sugar white

Equipment

• bowl
• dutch oven

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.
3. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
4. Discard parsley sprigs.
5. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
6. To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven.
7. Sprinkle with snipped dill. Pass sour cream.