This is a severely simplified recipe. For the whole story, check out the full blog posting by clicking here.
Ingredients
- 1 cup Diced Beets peeled if beet is large
- 1 cup Finely diced Onion
- 1/2 cup Diced Peeled Carrots
- 1/2 cup Diced Celery
- 1 cup Diced Peeled Potato
- 2 slices Thick Cut Bacon, in lardons
- 1 cup Thinly Sliced Cabbage, cut in 1" pieces
- 1 - 2 cloves Garlic, sliced to taste
- 1 Bay Leaf optional
- 3 cups Chicken Stock
- 3 - 4 Sprigs Fresh Dill or dried dillweed, 1 tsp
- 3 Tbsp Lemon Juice or White Wine Vinegar or to taste
- Salt and pepper to taste
- Greek Yogurt or Sour Cream, chives, additional dill to garnish
Instructions
- In a three quart/litre saucepan, cook the bacon until browned. Remove bacon to paper towel to drain and set aside. Remove all but 1 Tbsp bacon fat from the pan.
- Add onion. Sweat until translucent. Add garlic. Continue sweating until garlic is fragrant.
- Add all vegetables, cooked bacon and chicken stock. Add the bay leaf, if using. Add fresh dill sprigs, tied in a bundle with kitchen string. Bring to the boil over high heat, then reduce to a simmer. Cook until vegetables are tender.
- Remove dill and bay leaf. Taste, and season with salt and pepper. If fresh dill was not used, add dried dill now.
- Taste again. Add lemon juice or white wine vinegar until soup is as tart as desired.
- Serve garnished with sour cream, fresh or dried chives, and/or additional dill.
- To make "Borscht Bisque", puree soup in batches in a blender until very smooth. For each cup of puree, stir in 1/4 cup sour cream or Greek yogurt mixed with 1 tsp flour. Simmer over very low heat until thickened and smooth, at least 5 minutes. Serve garnished with a drizzle of sour cream or yogurt thinned with cream, and a sprinkling of chives, parsley, and/or dill.
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