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Borscht with Meat

By: Robert Bodensteiner  
"I like to simmer the beef and bacon for up to 6 hours, then let sit overnight in the broth to cool. Skim the excess fat and cut the meats into bite-size pieces. Re-heat, adding the beets, cabbage, onions, leeks, and sausage. I don't think that the carrots are necessary or add anything to the recipe. I've added several varieties of sausage to give added flavors but the milder Polish sausages seem to go better with the soft and sweet flavors of the beets. Serve with fresh bread."

Rating: This weblink has been rated 8 times with an average star rating of 4.6 Read Reviews (6)

Rate/Review | 507 people have saved this

Prep Time:
30 Min
Cook Time:
2 Hrs 10 Min
Ready In:
10 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 1/2 pounds beets, boiled and grated
  • 2 tablespoons red wine vinegar
  • 1 teaspoon white sugar
  • 1 pound lean beef chuck
  • 2 quarts water
  • 1/2 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

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 482 | Total Fat: 37.4g | Cholesterol: 93mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2003 by Jerrol 
No need to precook the beets. Shred them and cook directly in the meat stock. Also, leave out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2003 by LUX 
Finally, I've found the perfect receipe for old fashion "Borscht"!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2005 by INDIGOKING 
Terrific! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2003 by PEDALS2500 
My husand loved this recipe, kids didn't really like it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2003 by S.E. 
This was really good and tasty eventhough I also left the bacon out. Even my husband who... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by PLONER 
this recipe is easy to make and really great tasting! I would also be great to add deer... MORE

 
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