Bacon Borscht
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 8
Ingredients
  • 4-5 beets
  • 8 cups water (or use 4 cups water and 4 cups beef broth)
  • 2 white potatoes, peeled and diced
  • 4 ounces pancetta or bacon, diced
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, peeled and sliced into small rounds or diced
  • 2 cloves garlic, minced
  • 2 cups tomato sauce or puree
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons dill
  • 1-2 teaspoons pink himalayan salt, to taste
  • ¼ teaspoon fresh ground black pepper
Instructions
  1. Scrub beets and trim off the top and root tail. Submerge in water and boil for 1 hour. Once soft, take beets out of water. Keep the water. After they are cool enough to touch, rub the skin off and dice them.
  2. While beets are boiling, sauté the pancetta, onion, carrots, and garlic in olive oil until pancetta is cooked through and vegetables are softened.
  3. After beets are removed from the pot of water/broth, place diced potatoes in the same water and boil until soft.
  4. Place ½ of the beets and ½ of the sautéed pancetta and vegetables in a blender and puree with 1 cup of the broth (taken from the saucepot).
  5. Pour the puree and the cooked vegetables back into the pot with the potato.
  6. Add remaining ingredients and simmer 30 minutes to blend the flavors.
  7. Serve hot or cold with scallions, extra bacon bits and sour cream (or plain coconut milk yogurt for dairy free) on top.
Nutrition Information
Calories: 127 Fat: 5g Carbohydrates: 17g Sodium: 351mg Fiber: 2g Protein: 4g
Recipe by at https://www.cookingupclean.com/bacon-borscht/