Borscht with Meat

Cold borscht exists in many different cultures. Some of these include Lithuanian (šaltibarščiai), Polish (Chłodnik, literally ‘cooler’), Belarusian, Ukrainian and Russian (swekolnik) cultures. As a traditional European cold soup, it is akin to preparations like gazpacho, Hungarian cold tomato and/or cucumber soups and meggyleves.


  • 680 gm beets, boiled and grated
  • 30 ml red wine vinegar
  • 4 gm white sugar
  • 455 gm lean beef chuck
  • 1890 ml water
  • 20 gm salt
  • 8 whole black peppercorns
  • 6 sprigs fresh parsley
  • 1 gm dried marjoram
  • 4 gm dill seed
  • 455 gm shredded cabbage
  • 2 leeks, sliced
  • 160 gm chopped onion
  • 1 carrot, grated
  • 910 gm Kosher Polish sausage
  • 7 gm 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, 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 and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass pareve sour cream.

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