A hearty soup made primarily from veggies such as beets, cabbage, carrots and potatoes. Add a western twist with bison bacon and baked beans. Perfect for fall it’s also very nutritious!
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.