Beef Borscht

Name: Beef Borscht
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Yield: 6 serving(s)
Ingredients: 1/2 lb bacon, diced; 2 lbs lean beef chuck, cut into bite-size pieces; 1 large white 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

Submitted by Chabear01

"This is an adopted recipe, and any revisions will be made after I have made it should they be needed. Please feel free to let me know if you make it before me of anything you feel needs to be changed."

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Ready In:: 3hrs 10mins
Ingredients:: 19
Serves:: 6

ingredients

¹⁄₂ lb bacon, diced
2 lbs lean beef chuck, cut into bite-size pieces
1 large white 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

directions

DAY ONE.
Preheat oven to 425 degrees F.
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.
Continue cooking until slightly crisp.
Reserve.
Add the beef and cook, stirring, until brown on all sides, about 5 minutes.
Remove the meat from the pan with a slotted spoon and drain on paper towels.
To the fat in the pan, add the onions and carrots, and stir to coat.
Cook until soft, about 4 minutes.
Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute.
Add the red wine vinegar and stir to deglaze the pan.
Return the meat and bacon to the pot and add the stock, salt, and pepper and bring to boil.
Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
Cool and refrigerate overnight Meanwhile, Brush with a little oil and place the beets wrapped in parchment and then foil on a baking sheet.
Roast until tender and can be pierced easily with a knife, about 1 hour.
Remove from the oven and let sit until cool enough to handle.
Place in a bowl, cover with plastic and refrigerate overnight.
DAY TWO.
Trim the stem and root endsof the beets and remove the skins.
Coarsely grate and set aside.
Remove fat from the meat mixture, add the beets, potatoes, and cabbage.
Bring to a boil and Simmer over low heat for another 30 minutes.
Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
Ladle borscht into bowls and garnish with a dollop of sour cream or creme fraiche and pinch of fresh dill.

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RECIPE SUBMITTED BY

Chabear01

That baby in the picture...yep that's me some eon's ago...not even gonna tell you how many. I live in the Sierra Mountains bordering a National Forest with my chickens and goats. My wonderful husband who passed on October 10,2006 was extremely ill with several terminal illnesses and is sorely missed. You will find "Renal Failure" cookbook with recipes collected for his meals, these seem to also be pretty good for Diabetic Diets and some for Heart Healthy Diets. <a href="http://s45.photobucket.com/albums/f95/Chabear01/My%20Sweet%20EddieBear/?action=view¤t=EddieandIatLaurasMarriagetoPaulOber.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f95/Chabear01/My%20Sweet%20EddieBear/EddieandIatLaurasMarriagetoPaulOber.jpg" border="0" alt="Photobucket"></a> If you go to My Cookbooks...you will find one "From the Grey Cookbook" This is a collection of my Dear Late Mothers recipes...and in memory of all the wonderfully delicious meals she used to cook for us. <a href="http://s45.photobucket.com/albums/f95/Chabear01/family/?action=view¤t=Mom.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f95/Chabear01/family/Mom.jpg" border="0" alt="Photobucket"></a> I Love to cook good food, but Italian is one of my specialties. Baking is my fun...pies, cookies, and making candy. Don't do cakes, nobody here eats them. But make a cheesecake and it disappears. Gardening is a hobby, and love to run out and pick fresh vege's and herbs to add to my meals. Besides my dogs, cats, fish, 3 goats, I have a really good collection of chickens, and the ladies present me with a steady supply of fresh eggs, and fertilizer for the garden. Food preservation and storage is a passion. <a href="http://s45.photobucket.com/albums/f95/Chabear01/garden/?action=view¤t=cabbage06.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f95/Chabear01/garden/cabbage06.jpg" border="0" alt="garden pics"></a> <a href="http://s45.photobucket.com/albums/f95/Chabear01/garden/?action=view¤t=mycallalilliesinbackyard.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f95/Chabear01/garden/mycallalilliesinbackyard.jpg" border="0" alt="Photobucket"></a> As you might be able to tell from my name I collect bears, ceramic and stuffed (Started with one on the Birth of my first grandchild) now have over 600 bears and no room in my house for another...not that they don't continue to find a spot in my humble home as everyone has to give me one no matter the occasion. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"><img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"><img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif"> <img src="http://i2.photobucket.com/albums/y22/dcmac/dpg21.jpg"> Still Dirty and Still going strong...What a Gang!!! <img src="http://i161.photobucket.com/albums/t229/axerage/aboutmetagcopy.jpg"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/ParticipationBanner.jpg"><img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> removing the X inbetween "<img src="http://i1010.photobucket.com/albums/af225/z_fbp/FBP2009participation.jpg">

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