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1
Preheat oven to 350 degrees.
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2
Place the diced bacon or panchetta 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 continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
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4
Remove both meats from the pan with a slotted spoon and drain on paper towels.
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5
Add the onions and carrot to the fat in the Dutch oven or stockpot 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 pot.
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9
Return both meats to the pot and add the water, salt and pepper and bring to a 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 fork or knife, about 1 hour.
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13
Remove from the oven and set aside until cool enough to handle.
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14
When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
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15
Coarsely grate or chop and set aside.
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16
When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
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17
Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
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18
Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
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19
Also, serve with Russian black bread.
