About this recipe:This borscht-inspired soup is absolutely delicious. Beetroot, braising beef, bacon, sausage, cabbage and leeks are simmered together to create this wonderful soup. Serve with fresh bread.
675g beetroot, boiled and grated
2 tablespoons red wine vinegar
1 teaspoon caster sugar
450g lean braising beef steak
2 litres water
225g streaky bacon
1 tablespoon salt
8 whole black peppercorns
6 sprigs fresh parsley
2 teaspoons dried marjoram
2 teaspoons dill seeds
450g cabbage, finely chopped
2 leeks, sliced
1 onion, chopped
1 carrot, grated
900g kielbasa sausages
2 tablespoons chopped fresh dill
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Combine 50g of the beetroot, the vinegar and sugar in a small bowl; refrigerate, covered overnight. Refrigerate remaining beetroot.
Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram and dill seeds in a large saucepan. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
Discard parsley sprigs. Add remaining beetroot, cabbage, leeks, onions, carrot and sausages; simmer, covered over low heat 30 minutes.
To serve, remove beef, bacon and sausage; cut into 5cm pieces. Return meats and reserved beetroot mixture to casserole. Sprinkle with snipped dill. Serve with soured cream.
Kielbasa are smoked Polish sausages and are available at Polish delis. If unavailable, substitute in Mattessons smoked pork sausage.