This is a classic Ukraine soup dish known as Borscht. You know you want it, like right now! Plus, anything with bacon always tastes better.
This soup has a lot of history, for you beetroot lovers check out the wiki write up on it.
If you decide to go the vegetable stock route you can follow this recipe.
- 2-3 Medium Beets, Thoroughly Washed Get all the dirt off, unless of course you like dirt.
- 2-3 Medium Potatoes, Sliced into Bite-Sized Pieces
- 4 strips Bacon or Pancetta
- 4 tbsp Cooking Oil
- 1 Medium Onion, Finely Chopped
- 2 Carrots Grated
- 1/2 head Cabbage, Thinly Chopped
- 1 can Kidney Beans w/ Their Juice
- 2 Bay Leafs
- 10 cups Saffron Soaked in hot water
- 6 cups Chicken or Vegetable Stock
- 5 tbsp Ketchup
- 4 tbsp Lemon Juice or Sherry Vinegar
- Lots of Ground Pepper to taste
- 1 tbsp Chopped Dill
- Fill a large soup pot with 10 cups of water. Add beets. Cover and boil for about 1 hour (some beats take longer, some take less time. It depends on how old the beets are). Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. **Keep the water**
- Slice potatoes, add into the same water and boil 15-20 minutes.
- Grate carrots and dice onion. Add 4 Tbsp of cooking oil to the skillet and saute vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.
- Thinly shred 1/2 a cabbage and add it to the pot when potatoes are half way done.
- Next, peel and slice the beets into match sticks and add them back to the pot. When you peel beets, use a plastic bag over your hands unless you want red fingers.
- Add 6 cups of chicken broth, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.
- Add sauteed carrots and onion to the pot along with chopped dill.
- Cook another 5-10 minutes, until the cabbage is done. You can cook up the bacon and chop to a crumble.
- Serve with a dollop of sour cream and some more dill. And don't forget the BACON!