-
1
Cut the brisket into 4 pieces and put them in a large soup pot.
-
2
Add the water and bring to a boil over high heat, skimming.
-
3
Add the halved onions, halved carrots, parsnip, bay leaf, peppercorns and a generous pinch of salt.
-
4
Reduce the heat to low, cover partially and simmer until the meat is just tender, about 3 hours.
-
5
Using a slotted spoon, transfer the brisket to a cutting board and cut it into 1-inch pieces.
-
6
Strain the broth into a bowl and discard the vegetables.
-
7
Let the broth cool and skim off any fat.
-
8
Preheat the oven to 375.
-
9
Wrap the beets individually in foil and bake for 1 hour, or until tender.
-
10
Let cool slightly, then peel and coarsely grate them.
-
11
Wipe out the soup pot, add the vegetable oil and heat.
-
12
Add the bacon and cook over moderate heat until crisp.
-
13
Remove the bacon and reserve for another use.
-
14
Add the chopped onion, shredded carrot and green pepper and cook over moderate heat until just softened, about 7 minutes.
-
15
Add the cabbage and cook, stirring occasionally, until softened, about 7 minutes longer.
-
16
Add the reserved broth, the potatoes, tomatoes, apple and brisket and season with salt and pepper.
-
17
Cover partially and simmer until the potatoes are barely tender, 15 minutes.
-
18
Reduce the heat to moderately low, add the beets and cook until the potatoes are very tender, about 30 minutes longer.
-
19
Stir in the vinegar and sugar and season with salt.
-
20
In a mortar, pound the garlic, parsley and 1 teaspoon of pepper to a paste; stir into the soup.
-
21
Ladle the borscht into deep bowls and serve, passing the sour cream, dill and scallions at the table.
