BALTIC / BOYNE FALLS BORSCHT
Half pack thick cut smoked bacon
1 large white onion, chopped
Olive oil
2 carrots, diced
3 stalks celery, diced
Half head cabbage, shredded
10 cups vegetable stock
3 peeled and chopped beets
2 bay leaves
1 T dried marjoram
1 can white kidney beans, drained & rinsed
1/2 cup V8 juice
3 garlic clove, minced
Juice of 1 lemon
2 T fresh thyme leaves
1 tsp. ground black pepper
Sea salt to taste
1/3 bunch fresh dill, chopped
sour cream
Fresh chopped dill and sour cream for garnish
In a large soup pot, sauté the chopped bacon in the olive oil on high until crispy. Remove to a plate. Sauté’ carrots, celery, and cabbage in bacon grease and olive oil for about three or four minutes. Add onions and sauté three or four more minutes. Add back bacon. Add stock, beets, bay leaves and marjoram. Cook about 1 hour or until beets are slightly tender. Add beans, V8 juice, garlic, lemon juice, pepper, salt and dill. Bring to a boil, lower to a simmer for 5 minutes.
Serve with a dollop of sour cream and chopped dill,
surrounded by Town + Country White Cedar…