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Ingredients
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1 ½ pounds beets, boiled and grated
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2 tablespoons red wine vinegar
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1 teaspoon white sugar
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1 pound lean beef chuck
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2 quarts water
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½ pound bacon
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1 tablespoon salt
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8 whole black peppercorns
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6 sprigs fresh parsley
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2 teaspoons dried marjoram
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2 teaspoons dill seed
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1 pound shredded cabbage
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2 leeks, sliced
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1 cup chopped onion
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1 carrot, grated
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2 pounds Polish sausage
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2 tablespoons chopped fresh dill weed
Directions
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Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
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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).
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Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
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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.
Nutrition Facts (per serving)
482 | Calories |
37g | Fat |
15g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 482 | |
% Daily Value * | |
Total Fat 37g | 48% |
Saturated Fat 14g | 68% |
Cholesterol 93mg | 31% |
Sodium 1499mg | 65% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 4g | 14% |
Total Sugars 7g | |
Protein 22g | 44% |
Vitamin C 40mg | 44% |
Calcium 88mg | 7% |
Iron 4mg | 23% |
Potassium 731mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.