Latvian borscht(AKA Ukrainian Borshch)

Ingredients

• 8 cups beef stock
• 1/2 head cabbage, finely shredded (or equivalent amount of spinach)
• 3 medium potatoes, cut into 1 inch cubes
• 1 large red beet, shredded
• 1 tablespoon red wine vinegar
• 1 teaspoon bacon fat
• 2 teaspoons sugar
• 2 tablespoons butter
• 2 medium onions, finely chopped
• 2 peeled tomatoes, chopped (4 canned tomatoes are fine)
• 1 carrot, sliced
• 1 parsley root or 1/2 parsnip
• 6 peppercorns
• 3 allspice berries
• 3 bay leaves
• 1 head garlic, peeled and chopped
• 2 tablespoons bacon fat
• fresh parsley, chopped

Garnish

• sour cream

Directions

1. 1

   Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 minutes.

2. 2

   In the meantime, mix the beets, vinegar, bacon fat, sugar, and tomatoes in a saucepan and cook gently, covered, for about 5 minutes.

3. 3

   Set aside.

4. 4

   Then, in another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise.

5. 5

   When the cabbage and potatoes are finished simmering, add the beet mixture, the onion mixture, the peppercorns, allspice berries, and bay leaves--and cook another 10 minutes.

6. 6

   Stir in the chopped garlic, the remaining bacon fat, and the chopped parsley.

7. 7

   Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 4½ hours.

8. 8

   Turn off the heat, let cool, and allow to ripen for about 12-18 hours.

9. 9

   When ready to serve, reheat gently then ladle into bowls.

10. 10

    Top each with a teaspoonful of sour cream and serve with a slice of dark rye bread.