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1
Preheat oven to 350 degrees F.
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2
Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes.
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3
Add the beef and cook, stirring, until brown on all sides, about 5 minutes.
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4
Remove the meat from the pan with a slotted spoon and drain on paper towels.
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5
To the fat in the pan, add the onions and carrots, and stir to coat.
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6
Cook until soft, about 4 minutes.
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7
Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute.
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8
Add the red wine vinegar and stir to deglaze the pan.
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9
Return the meat to the pot and add the water, salt, and pepper and bring to boil.
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10
Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
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11
Meanwhile, place the beets on a baking sheet and brush with the oil.
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12
Roast until tender and can be pierced easily with a knife, about 1 hour.
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13
Remove from the oven and let sit until cool enough to handle.
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14
Trim the stem and root ends and remove the skins.
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15
Coarsely grate and set aside.
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16
When the meat is tender and falling apart, add the beets, potatoes, and cabbage.
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17
Simmer over low heat for another 30 minutes.
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18
Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
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19
Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.
