Name: Smoky Bacon and Beef Borsch Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 4 oz thick-cut bacon, diced; 1 lb beef chuck roast, cut into 1/2-inch cubes; 1 medium yellow onion, diced; 2 medium carrots, diced; 3 medium beets, peeled and grated; 2 medium Yukon Gold potatoes, cubed; 2 cups shredded green cabbage; 6 cups beef broth; 2 tbsp tomato paste; 2 tbsp apple cider vinegar; Salt and freshly cracked black pepper to taste; Sour cream and fresh dill for serving

Heat the olive oil in a large Dutch oven over medium heat, then add the diced bacon and cook until crispy, about 5 to 7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Pat the cubed beef dry with paper towels and season with salt and pepper. Sear the beef in the hot bacon fat until browned on all sides, about 8 minutes, then remove and set aside with the bacon.

Add the diced onion and carrots to the pot, cooking until the onion is translucent and soft, about 5 minutes. Stir in the tomato paste and grated beets, cooking for another 3 minutes until the beets begin to soften and the paste is fragrant.

Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Return the beef and bacon to the pot, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.

Stir in the cubed potatoes and shredded cabbage, then cover and simmer for another 20 minutes until the potatoes are tender when pierced with a fork.

Stir in the apple cider vinegar and season with additional salt and pepper to taste. Simmer uncovered for 5 minutes to let the flavors meld, then ladle into bowls and serve hot with a dollop of sour cream and a sprinkle of fresh dill.