Borscht With Beef And Sauerkraut - cooking recipe

Ingredients

2 lbs beef chuck roast
1 large onion, quartered
1 None carrot, peeled and diced
3 None bay leaves
1 tsp black peppercorns
1 lb beets, peeled and cubed
4 oz bacon, diced
1 tbsp tomato paste
1 tbsp sugar
2 tbsp white wine vinegar
8 oz potatoes, peeled and cubed
1 can (12 oz) sauerkraut, drained
1/2 bunch chives, finely chopped
None None Sour cream, to serve

Preparation

Place the beef in a large pot with enough water to cover. Bring to a boil and skim off the foam. Pour off the water. Add 2 1/2 quarts water, onion, carrots, bay leaves, peppercorns and 1 heaping tsp salt. Bring to a boil. Reduce heat to low and simmer for 2 1/2 hours. Remove the beef from the stock and set aside. Pour the stock through a sieve. Return the stock to a clean pot.
Cook the bacon in a large skillet until crisp. Add the beets and cook on low heat for 10 mins. Add the tomato paste, sugar and vinegar and cook 1 min. Add 1/2 cup of meat stock; cover and simmer for 15 mins.
Bring the remaining stock to a boil. Add the potatoes and cook for 15 mins. Chop the beef into small pieces and add to the stock. Add the beet mixture and the sauerkraut. Simmer for 5 mins and season to taste. Serve the borscht garnished with chives. Serve with sour cream on the side.