Borscht with "Meat"

1 1/2 lb. Beets, Grated
2 Tbsp. Red Wine Vinegar
1 Tbsp. Splenda
1 lb. Boca Ground Burger
2 qrt. Water
1/2 lb. LightLife Smart Bacon
1 Tbsp. Salt
8 Whole Black Peppercorns
6 Sprigs Fresh Parsley
2 tsp. Dried Marjoram
2 tsp. Dill Seed
1 lb. Shredded Red Cabbage
2 Leeks, Sliced
1 C. Chopped Onion
1 Carrot, Grated
2 lb. LightLife Smart Sausages Smoked Style
2 Tbsp. Chopped Fresh Dill Weed

1. Combine 1/2 c. of the beets, the vinegar, & sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
2. Place beets, burger, water, bacon, salt, peppercorns, parsley sprigs, marjoram, & dill seeds in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat for 2 hours.
3. Discard parsley sprigs. Add 3. beets, the cabbage, leeks, onions, carrot, & sausage; simmer, covered, over low heat 30 minutes.
4. To serve, remove bacon, & sausage; cut into 2-inch pieces. Return meats & reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass fat-free sour cream.

Serving Size: 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user LFERGUSON0.