Russian Borscht

This is a good recipe for making
an authentic Russian Borscht.
Very good to make on a cold day.

Ingredients:
8 cups beef stock
1/2 medium head cabbage, shredded
3 medium potatoes, cut 1-inch cubes
1 large red beet, shredded
1 Tablespoon red wine vinegar
1 teaspoon bacon fat
2 teaspoons sugar
2 Tablespoons butter
2 medium onions, finely chopped
2 peeled tomatoes, chopped
1 carrot, sliced
1 parsley root or 1/2 parsnip
6 peppercorns
3 allspice berries
3 bay leaves
1 head of garlic, peeled and chopped
2 Tablespoons bacon fat
fresh parsley, chopped
Garnish: sour cream

Directions:
Heat the stock in a large soup pot,
add cabbage and potatoes and simmer for 15 minutes.
In the meantime, mix the beets, vinegar, bacon fat,
sugar, and tomatoes in a saucepan and cook gently,
covered, for about 5 minutes. Set aside.
Then, in another small pan, heat the butter,
mix in the onion, carrot,
and parsley root (or parsnip), and braise.
When the cabbage and potatoes
are finished simmering,
add the beet mixture, the onion mixture,
the peppercorns, allspice berries,
and bay leaves--and cook another 10 minutes.
Stir in the chopped garlic,
the remaining bacon fat, and the chopped parsley.
Then turn the heat down to a very low simmer,
lightly cover the pot, and simmer very slowly
for about 4 1/2 hours. Turn off the heat,
let cool, and allow to ripen for about 12-18 hours.
When ready to serve, reheat gently
then ladle into bowls.
Top each with a teaspoonful of sour cream
and serve with a slice of dark rye bread.