Beet Borscht

• 2 slices bacon
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 large beet
• 2 cloves garlic
• 2 c. canned tomatoes
• 1 c. peeled and chopped potatoes
• 1 qt. beef stock
• 1 qt. water
• 6 sprigs parsley
• 1 tsp. salt
• 3 c. coarsely grated beets
• 1 c. coarsely grated carrots
• 4 Tbsp. butter
• 3 c. shredded cabbage
• fresh lemon juice
• fresh dill
• sour cream

1. Chop and fry bacon and drain.
2. Saute onion and celery.
3. Simmer first 11 ingredients until tender.
4. Puree vegetables and add to broth.
5. Saute grated beets and carrots in 2 tablespoons of butter and saute cabbage in 2 tablespoons of butter for 5 minutes.
6. Add to soup.
7. Simmer 15 more minutes.
8. Add lemon juice, taste for seasoning.
9. Just before serving, heat to boiling and add dill. Dish up with a spoonful of sour cream for each serving.
10. Serve with black bread and sweet butter.

bacon, onion, stalks celery, beet, garlic, tomatoes, potatoes, beef stock, water, parsley, salt, beets, carrots, butter, cabbage, lemon juice, dill, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410616 (may not work)