Armed with a healthy dose of vodka and the better part of the afternoon free, I'm making Borsch and pierogis . Borsch (Adapated from "Russian Borscht" posted by Olga Thomas at http://www.ukraineorphans.net/id51.html) Ingredients 3 liters of really good beef stock 1 lb of beef stew meat (cubed) 1.5 lbs of beets (peeled and par-boiled) 4 potatoes (peeled and cubed) 4 slices of cooked bacon (chopped and fat reserved) 1 lb of tomatoes 1 onion (chopped) 1 cup of cabbage (shredded) 1 bell pepper (chopped) 1 carrot (sliced) 1 lemon 3 tbsp tomato paste 1 tsp honey 2 tbsp fresh parsley 2 tbsp dried dill Salt Pepper Vegetable Oil Method: In a dutch oven, brown the meat in 1.5 tbsp of oil over medium-high heat. Set aside to dry. Bring the stock to a boil in the dutch oven and add tomatoes, potatoes and salt & pepper. Reduce the heat to low and simmer for 10 minutes. Saute the onions, bell pepper and carrots in 1 tbsp of oil over medium heat for ...