Directions

1. 1) Tie the dill stems into a bundle with butcher twine as per photo
2. 2) Heat a large, heavy bottom soup pot over medium high heat.
3. 3) Season all sides of the beef neck with 4 grams of salt and 0.5 grams of black pepper.
4. 4) Add the vegetable oil to the pre-heated pot and sear the beef necks on all sides to a deep golden brown color. Remove the beef necks from the pot and reserve.
5. 5) Reduce the heat to medium, add the diced bacon and sauté until light brown but still soft.
6. 6) Add the minced garlic, onion, carrot and sauté until light golden brown. See Photo
7. 7) Add the water, beef neck bones, dill stem bundle, laurel leaf and bring to a simmer. Reduce heat to low, cover and simmer for 2 hours or until the meat on the bones is tender.
8. 8) Remove the beef neck bones from the soup and allow them to cool slightly. Clean the meat from the bones and fine dice (discard the bones).
9. 9) Add the beet batons, Swiss chard, chopped dill, vinegar, 46 grams salt, 1 gram black pepper, diced beef and Worcestershire sauce to the soup. Bring to a simmer, cover, reduce heat to low and simmer for 60 minutes.
10. 10) Remove the dill stem bundle and discard. Taste and adjust seasoning, with salt, black pepper and vinegar if necessary.
11. 11) Place a ladle of borscht in a soup bowl, spoon a dollop of sour cream on the soup. Sprinkle with chopped dill & parsley chiffonade. Optional additional garnish of tiny croutons, and/or tiny blossoms such as chive, rosemary or radish can be sprinkled on the borscht.
12. 12) Enjoy!!