Borscht With Beef And Sauerkraut

• 2 lbs beef chuck roast
• 1 large onion, quartered
• 1 None carrot, peeled and diced
• 3 None bay leaves
• 1 tsp black peppercorns
• 1 lb beets, peeled and cubed
• 4 oz bacon, diced
• 1 tbsp tomato paste
• 1 tbsp sugar
• 2 tbsp white wine vinegar
• 8 oz potatoes, peeled and cubed
• 1 can (12 oz) sauerkraut, drained
• 1/2 bunch chives, finely chopped
• None None Sour cream, to serve

1. Place the beef in a large pot with enough water to cover. Bring to a boil and skim off the foam. Pour off the water. Add 2 1/2 quarts water, onion, carrots, bay leaves, peppercorns and 1 heaping tsp salt. Bring to a boil. Reduce heat to low and simmer for 2 1/2 hours. Remove the beef from the stock and set aside. Pour the stock through a sieve. Return the stock to a clean pot.
2. Cook the bacon in a large skillet until crisp. Add the beets and cook on low heat for 10 mins. Add the tomato paste, sugar and vinegar and cook 1 min. Add 1/2 cup of meat stock; cover and simmer for 15 mins.
3. Bring the remaining stock to a boil. Add the potatoes and cook for 15 mins. Chop the beef into small pieces and add to the stock. Add the beet mixture and the sauerkraut. Simmer for 5 mins and season to taste. Serve the borscht garnished with chives. Serve with sour cream on the side.

chuck roast, onion, carrot, bay leaves, black peppercorns, beets, bacon, tomato, sugar, white wine vinegar, potatoes, sauerkraut, chives, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/29920 (may not work)