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

 * 1) Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 minutes.
 * 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) Set aside.
 * 4) Then, in another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise.
 * 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) Stir in the chopped garlic, the remaining bacon fat, and the chopped parsley.
 * 7) Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 4½ hours.
 * 8) Turn off the heat, let cool, and allow to ripen for about 12 – 18 hours.
 * 9) When ready to serve, reheat gently then ladle into bowls.
 * 10) Top each with a teaspoonful of sour cream and serve with a slice of dark rye bread.