Grated beets, bacon, polish sausage and lean beef chuck are cooked in a piquant broth in this red soup loaded with vegetables.
INGREDIENTS (for 1 servings):
- 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
Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
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).
Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
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.