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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 12 |
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Serve with fresh bread Ingredients:
1 1/2 lbs beets, boiled and grated |
2 tablespoons red wine vinegar |
1 teaspoon white sugar |
1 lb lean beef chuck |
2 quarts water |
1/2 lb bacon |
1 tablespoon salt |
8 whole black peppercorns |
6 sprigs fresh parsley |
2 teaspoons dried marjoram |
2 teaspoons dill seeds |
1 lb shredded cabbage |
2 leeks, sliced |
1 cup chopped onion |
1 carrot, grated |
2 lbs 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.
5. Pass sour cream.
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