Latvian Borscht

== Ingredients ==
* 8 cups beef stock
* ½ 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 ½ parsnip
* 6 peppercorns
* 3 allspice berries
* 3 bay leaves
* 1 head garlic, peeled and chopped
* 2 tablespoons bacon fat
* fresh parsley, chopped
== Directions ==
# Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 minutes.
# In the meantime, mix the beets, vinegar, bacon fat, sugar, and tomatoes in a saucepan and cook gently, covered, for about 5 minutes.
# Set aside.
# Then, in another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise.
# 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.
# Stir in the chopped garlic, the remaining bacon fat, and the chopped parsley.
# Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 4½ hours.
# Turn off the heat, let cool, and allow to ripen for about 12 – 18 hours.
# When ready to serve, reheat gently then ladle into bowls.
# Top each with a teaspoonful of sour cream and serve with a slice of dark rye bread.
Category:Beef stock and broth Recipes
Category:Beet Recipes
Category:Cabbage Recipes
Category:Carrot Recipes
Category:Latvian Soups
Category:Parsley root Recipes
Category:Parsnip Recipes
Category:Potato Recipes
Category:Recipes that need photos
Category:Spinach Recipes