Borscht | Robert Sulatycky

Ingredients

• 3000 gr. water
• 1500 gr. red beets - peeled, cut into baton
• 625 gr. beef neck bones
• 600 gr. onions, yellow - 1/2 inch Dice
• 385 gr. carrots - peeled / 1/2 inch Dice
• 300 gr. beet tops or red cabbage or Swiss chard - cut into large Chiffonade
• 125 gr. smoked slab bacon - medium dice 1/3 inch
• 120 gr. white wine vinegar
• 90 gr. dill - fresh - fronds picked / stems reserved
• 50 gr. Worcestershire sauce
• 50 gr. salt – kosher
• 40 gr. vegetable oil
• 17.5 gr. garlic - fresh / minced
• 1.5 gr. black pepper - fine ground from mill
• 1 ea. (approx. 40 gr.) bay laurel leaf fresh