Borscht French Fusion
A French twist on the classic Ukrainian beet soup, with a floral touch.
Ingredients
- ●2 cups, peeled and chopped beets
- ●1 large, chopped onions
- ●3 cloves, minced garlic
- ●1 cup, store-bought or homemade borscht
- ●1 tsp floral saltsuch as dried lavender or rose petals
- ●1 cup heavy cream
- ●4 slices, diced cured bacon
- ●1 cup, halved cherry tomatoes
- ●1/4 cup, chopped fresh dill
Instructions
- 1
Heat the cured bacon in a large pot over medium heat until crispy.
- 2
Remove the bacon from the pot, leaving the grease behind.
- 3
Add the chopped onions to the pot and cook until softened, about 5 minutes.
- 4
Add the minced garlic and cook for an additional minute.
- 5
Add the chopped beets, borscht, and floral salt to the pot. Stir to combine.
- 6
Pour in the heavy cream and bring the mixture to a simmer.
- 7
Reduce the heat to low and let the soup simmer for 20 minutes, or until the beets are tender.
- 8
Stir in the chopped fresh dill and season with salt and pepper to taste.
- 9
Serve the soup hot, garnished with additional fresh dill and crispy cured bacon if desired.
- 10
Optional: Serve with a dollop of sour cream or a sprinkle of chopped fresh herbs.
- 11
Note: If using dried herbs, use 1/2 the amount called for and adjust to taste.