Borsch (((authentic Ukrainian Classic Borsch)))

Total Time: 3 hrs 5 mins Preparation Time: 20 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 10
• 1 1/2 lbs red beets (green tops removed)
• 1 lb lean beef chuck (cut into bite-size pieces)
• 1/2 lb thick slab bacon (diced) or 1/2 lb pancetta (diced)
• 1 cup yellow onion (chopped)
• 1 carrot (peeled & grated)
• 2 teaspoons dried oregano
• 1 teaspoon celery salt or 1 teaspoon seeds
• 2 teaspoons dill seeds
• 1 tablespoon minced garlic
• 2 bay leaves
• 3 tablespoons red wine vinegar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons tomato paste
• 2 quarts water or 2 quarts beef broth
• 1 tablespoon vegetable oil
• 1 large potato (peeled & diced)
• 6 cups green cabbage (shredded)
• 3 tablespoons fresh flat-leaf parsley (chopped)
• sugar
• 1 cup real sour cream
• 1/2 cup fresh dill (chopped)
• russian black bread

Recipe

• 1 preheat oven to 350 degrees.
• 2 place the diced bacon or panchetta in a dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
• 3 add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
• 4 remove both meats from the pan with a slotted spoon and drain on paper towels.
• 5 add the onions and carrot to the fat in the dutch oven or stockpot and stir to coat.
• 6 cook until soft, about 4 minutes.
• 7 add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
• 8 add the red wine vinegar and stir to deglaze the pot.
• 9 return both meats to the pot and add the water, salt and pepper and bring to a boil.
• 10 reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
• 11 meanwhile, place the beets on a baking sheet and brush with the oil.
• 12 roast until tender and can be pierced easily with a fork or knife, about 1 hour.
• 13 remove from the oven and set aside until cool enough to handle.
• 14 when the beets are cool enough to handle, trim the stem and root ends and remove the skins.
• 15 coarsely grate or chop and set aside.
• 16 when the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
• 17 season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
• 18 ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
• 19 also, serve with russian black bread.