DAY ONE.

Preheat oven to 425 degrees F.

Dice bacon.

Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes.

Continue cooking until bacon is slightly crisp.

Remove bacon and reserve.

Cut lean beef chuck into bite-size pieces.

Add beef to the pot and cook, stirring, until brown on all sides, about 5 minutes.

Remove the meat from the pan with a slotted spoon and drain on paper towels.

Chop white onion.

Grate carrot.

Add the onions and carrots to the fat in the pan, and stir to coat.

Cook until soft, about 4 minutes.

Mince garlic.

Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute.

Add the red wine vinegar and stir to deglaze the pan.

Return the meat and bacon to the pot and add the beef stock, salt, and pepper and bring to boil.

Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.

Cool and refrigerate overnight.

Meanwhile, brush beets with a little oil and place the beets wrapped in parchment and then foil on a baking sheet.

Roast until tender and can be pierced easily with a knife, about 1 hour.

Remove from the oven and let sit until cool enough to handle.

Place beets in a bowl, cover with plastic and refrigerate overnight.

DAY TWO.

Trim the stem and root ends of the beets and remove the skins.

Coarsely grate beets and set aside.

Peel and dice potato.

Shred green cabbage.

Remove fat from the meat mixture, add the beets, potatoes, and cabbage.

Bring to a boil and simmer over low heat for another 30 minutes.

Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.

Ladle borscht into bowls and garnish with a dollop of sour cream or creme fraiche and pinch of fresh dill.