| Prep Time | 30 minutes |
| Cook Time | 120 minutes |
| Servings |
people
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Ingredients
- 2 lb Beets without tops
- 1/2 lb Bison Bacon finely shaved
- 2 Medium Carrots Diced
- 1 Medium Onion Diced
- 2 Cloves Garlic Chopped
- 4 Cups Vegetable Stock
- 3 Cups Low Sodium V-8 Juice
- 1 Cup Frozen Corn Kernels
- 1 Can Baked Beans
- 1 Bay Leaf
- 3 tbsp Fresh Dill Chopped
- Salt & Pepper to Taste
- Greek Yogurt or Creme Fraiche to Taste
Ingredients
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Instructions
- Simmer beets for 30-40 minutes until tender. Cool beets in cold water and peel. Cut beets into 1/4 to 1/2 inch cubes. Place in a bowl.
- Add and heat 2 tbsp olive oil or coconut oil in a large pot. Add carrot, onion, garlic and bison bacon. Cook for 5-8 minutes until veggies have softened.
- Add stock, vegetable juice, beets, corn and bay leaf in with the other veggies. Simmer for 45- 1 hour.
- Add canned beans and simmer for 5- 10 minutes longer.
- Stir in dill and season with salt and pepper if needed.
- When serving top bowls of borscht off with yogurt or creme fraiche. Add additional dill as you please.
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[…] Cashmere & Camo touches like bison bacon and baked beans to get this delicious bison borscht recipe (for a printable recipe card click here). Serve it hot or cold, my preference is hot so you can add a healthy dollop of sour cream or greek […]