A Cru Bourgeois or a similar cuvee can be found anywhere. Beetroot and celery pair extremely well with red wine. However, be careful with the chili, as too much may conflict with the tannins.
Roughly chop parsley. Finely dice chili. Cut cabbage and onions into fine strips. Cut beets, carrots, tomatoes, and celery root into bite-sized pieces.
Cut pork and beef into large cubes.
In a large saucepan, bring water, beef, and pork to a boil. Then, reduce heat to low and skim foam from the surface. Next, add bay leaves, salt, and pepper and simmer for approx. 25 - 30 min.
In another large saucepan, sauté carrots, beets, cabbage, onion, chili, and celery root in some vegetable oil over medium heat for approx. 5 - 7 min. until tender.
Deglaze pan with beet juice and allow to reduce for approx. 15 - 20 min.
Strain the pork and beef stock and set the meat aside. Add stock to the pan and allow to reduce for approx. 10 - 15 min.
Add meat, allspice, and tomatoes to the borscht. Stir well to incorporate.
Add parsley and red wine vinegar. Stir well to incorporate. Enjoy with a dollop of sour cream, if desired.