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1
Combine the beef, pork and water in a large stockpot and bring to a boil over high heat.
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2
Skim thoroughly and reduce the heat to low.
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3
Add the rest of the stock ingredients, and season with salt and pepper, to taste.
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4
Simmer partially covered, until the meat is tender, about 1 1/2 hours.
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5
Strain the stock, removing the meats.
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6
You should have 10 to 11 cups of stock.
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7
Discard the marrow bones.
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8
Cut the beef and the pork into 1 1/2-inch chunks, discarding the pork bones.
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9
Reserve the meats.
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10
While the stock is cooking, preheat the oven to 375 degrees F. Wrap the beets separately in aluminum foil and bake until a tip of a small knife slides in easily, about 45 minutes.
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11
Unwrap the beets, plunge them into a bowl of cold water, then slip off the skins.
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12
Grate the beets a 4-sided box grater or shred in a food processor, and set aside
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13
In a large, heavy soup pot, cook the bacon in the butter over medium heat until it renders its fat.
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14
Add the onion, carrot, and pepper, and saute until softened, about 7 minutes.
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15
Add the cabbage, and saute, stirring, for another 7 minutes.
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16
Add the stock, the potatoes, tomatoes, apple, and the reserved meats.
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17
Season with salt to taste, and simmer until the potatoes are almost tender, about 15 minutes.
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18
Stir in the reserved beets and cook the soup over medium-low heat until all the vegetables are soft and the flavors have melded, about 25 minutes more.
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19
With a mortar and pestle, pound the garlic, pepper, and parsley to a paste and add it to the soup.
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20
(If you don't have a mortar and pestle, just use ground pepper, crushed garlic and minced parsley.)
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21
Stir in the vinegar and the sugar, adjusting the balance of sweet and sour, to taste.
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22
Let the borshch stand for 10 minutes before serving (or better serve the next day.)
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23
To serve, add a teaspoon of sour cream to each bowl and sprinkle liberally with dill and scallions.
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24
Instruct the diners to mix the sour cream well into the soup.
