Borscht with Meat So Tasty

Thursday, June 2, 2016

Borscht with Meat

"I want to simmer the red meat and bacon for up to 6 hours, then let take a seat overnight in the broth to chill. Skim the extra fats and reduce the meats into chew-length pieces. Re-warmness, adding the beets, cabbage, onions, leeks, and sausage. I don't assume that the carrots are essential or add anything to the recipe. I've added several forms of sausage to give delivered flavors however the milder Polish sausages seem to go better with the tender and candy flavors of the beets. Serve with fresh bread."

Ingredients :

1 1/2 kilos beets, boiled and grated
2 tablespoons purple wine vinegar
1 teaspoon white sugar
1 pound lean beef chuck
2 quarts water
1/2 pound bacon
1 tablespoon salt
eight entire 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 kilos Polish sausage
2 tablespoons chopped clean dill weed

Instructions :

Prep : 30M	Cook : 12M	Ready in : 10H40M

Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, blanketed, overnight. Refrigerate final beets.
Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce warmness, simmer, in part blanketed, over medium heat till red meat is soft (approximately 2 hours).
Discard parsley sprigs. Add three cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low warmth half-hour.
To serve, cast off red meat, bacon, and sausage; cut into 2-inch portions. Return meats and reserved beet aggregate to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

Notes :

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