Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
  3. Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
  4. Remove both meats from the pan with a slotted spoon and drain on paper towels.
  5. Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
  6. Cook until soft, about 4 minutes.
  7. Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
  8. Add the red wine vinegar and stir to deglaze the pot.
  9. Return both meats to the pot and add the water, salt and pepper and bring to a boil.
  10. Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  11. Meanwhile, place the beets on a baking sheet and brush with the oil.
  12. Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
  13. Remove from the oven and set aside until cool enough to handle.
  14. When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
  15. Coarsely grate or chop and set aside.
  16. When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
  17. Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
  18. Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
  19. Also, serve with Russian black bread.