Fall in a Bowl

BALTIC / BOYNE FALLS BORSCHT

Ingredients

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

Method:

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…