Borscht featuring ‘Daniels Dill Dip’
Nothing quite like a well made borscht during the winter. This will feature Daniels Dill Dip garnish and rendered pancetta to really tie the flavors together.
1 Pkg Pancetta
2 lbs Red Beets
1 Small Green Cabbage
1 Pkg Fresh Thyme
1 Head Garlic
2 Yellow Onions
1 Bottle White Wine
2 Bay Leaves
3L Chicken Stock
2 Tbsp Sherry Vinegar
Daniels Dill Dip (as garnish)
Fresh Dill (as garnish)
Take diced pancetta and render on low, stirring occasionally. Take the pancetta out of the pot once it’s crispy and set aside, reserve the fat.
Using the same soup pot, with the fat from the pancetta, saute garlic and onion together on low until translucent. Add ‘matchstick cut’ beets, shredded cabbage and thyme to the pot. Cook and stir on medium heat until the vegetables are starting to soften (about 10 minutes). Add 750ml bottle of white wine and reduce until almost no liquid remains.
Add 3L of chicken stock, and bay leaves. Allow soup to simmer for 45 minutes on low, covered, stirring occasionally.
Once the soup base is ready, add about 2 tbsp of sherry vinegar. Stir in and cook for an additional 2 minutes.
Serve in bowls with the diced pancetta as garnish, fresh dill, and a scoop of daniels dill dip right in the center. Enjoy!