Borscht with Meat Recipe

• 680gm Boiled Beets (grated)
• 2 tbsp Red Wine Vinegar
• 1 tsp White Sugar
• 455 gm Lean Beef Chuck
• 230 gm Bacon
• Salt to taste
• 8 Whole Black Peppercorns
• 6 Sprigs of Parsley
• 2 tsp Dried Marjoram
• 2 tsp Dill Seeds
• 455 gm Cabbage (chopped)
• 2 Leeks (sliced)
• 1 cup Onion (chopped)
• 1 Carrot (grated)
• 900 gm Polish Sausages
• 2 tbsp Dill Weed (chopped)

• Mix �½ cup of beets with vinegar and sugar in a bowl and keep it covered in the fridge all night.
• Take a pan and add beef, water, bacon, peppercorns, parsley, marjoram, dill seeds and salt to taste.
• Get it to boil and then cook it half covered on medium flame for about 2 hours, until the beef is cooked.
• Remove the parsley and mix in 3 cups of beets, cabbage, leeks, onions, carrot, and sausage. Cook it covered for 30 minutes on low flame.
• Take out beef, bacon and sausage, and slice them into 2” pieces. Put it back to the pan and stir in frozen beet mixture.
• Garnish with dill weed and sour cream.
• Serve hot with bread.