Andrew and I went to an eastern European market on Saturday and I’ve finally gotten around to making a dish I’ve wanted to try for a decade. Borscht! It was deliciously earthy and complex! I made some beef and cabbage piroshki to go with it.
¼ cup Bacon Ends
2 large Beets; peeled and cubed
2 large Russet Potatoes; peeled & cubed
1 cup Carrots; peeled and chopped
1 large Onion; chopped
1 large head Cabbage
2 cloves Garlic; minced
1 quart Beef Broth
2 Tablespoons fresh Dill; chopped
2 Bay leaves
Salt and Pepper to taste
- Heat a large dutch oven over medium heat and cook the bacon ends until the fat is rendered. Remove the cooked bacon from the pot and set aside. Add the carrots and onions; sautéing until tender.
- Shred the cabbage and place in the pot with the onions and carrots. Cook, stirring frequently, until the cabbage is cooked through and tender.
- Pour in the broth and add the beets, potatoes, garlic, herbs and seasonings. Chop the bacon and add it back into the soup, then bring to a boil. Reduce the heat to low and simmer for 45 minutes.
- Remove the bay leaves and add sour cream and extra dill weed as garnish.
- Enjoy!
Looking for a side dish? Try one of theses!
Ash's In The Kitchen 