Eastern European · Ukraine
Slow-Cooked Beet and Bacon Borscht
A rich and flavorful borscht with slow-cooked beets and crispy bacon, emphasizing depth of flavor through extended simmering
Ingredients
Method
- In a slow cooker, add bones and water, and set to low heat for 8-10 hours to create a rich stock
- Peel and dice beets, carrots, and onion. Mince garlic.
- In a separate pan, cook bacon until crispy, remove and set aside.
- In the same pan, sauté onion and garlic until softened.
- Add diced beets and carrots, cook for 5 minutes.
- Stir in tomato paste, then add to the slow-cooked stock.
- Add bay leaf, salt, and pepper. Continue cooking on low for 2-3 hours.
- Stir in cooked bacon, then add sour cream if using.
- Serve hot with rye bread.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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