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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. DAY ONE. | 2. Preheat oven to 425 degrees F. | 3. Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. | 4. Continue cooking until slightly crisp. | 5. Reserve. | 6. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. | 7. Remove the meat from the pan with a slotted spoon and drain on paper towels. | 8. To the fat in the pan, add the onions and carrots, and stir to coat. | 9. Cook until soft, about 4 minutes. | 10. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. | 11. Add the red wine vinegar and stir to deglaze the pan. | 12. Return the meat and bacon to the pot and add the stock, salt, and pepper and bring to boil. | 13. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours. | 14. Cool and refrigerate overnight Meanwhile, Brush with a little oil and place the beets wrapped in parchment and then foil on a baking sheet. | 15. Roast until tender and can be pierced easily with a knife, about 1 hour. | 16. Remove from the oven and let sit until cool enough to handle. | 17. Place in a bowl, cover with plastic and refrigerate overnight. | 18. DAY TWO. | 19. Trim the stem and root endsof the beets and remove the skins. | 20. Coarsely grate and set aside. | 21. Remove fat from the meat mixture, add the beets, potatoes, and cabbage. | 22. Bring to a boil and Simmer over low heat for another 30 minutes. | 23. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste. | 24. Ladle borscht into bowls and garnish with a dollop of sour cream or creme fraiche and pinch of fresh dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1/2		diced	58.38	0.1792	1.7668	5.5566
beef chuck	2		cut lean	1269.3362	2.8107	191.5791	55.0348
white onion	1		chopped	60.0	14.01	1.65	0.15
carrot	1		peeled grated	29.52	6.8976	0.6696	0.1728
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
dill seed	1	tablespoon		20.13	3.6412	1.0547	0.9596
bay leaf	2			-	-	-	-
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
beef stock	2	quarts		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
red beet	1 1/2		roasted grated	-	-	-	-
potato	1		peeled diced	-	-	-	-
green cabbage	6	cups	shredded	133.5	30.971999999999998	6.8352	0.534
salt black pepper			ground	-	-	-	-
red wine vinegar				11.3525	0.1613	0.0239	0.0
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
dill	1/4	cup	chopped	20.13	3.6412	1.0547	0.9596

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.