Mary's Borscht

• 125 g bacon, sliced into thin strips
• 2 small yellow onions, halved & sliced
• 12 celery root, in large chunks
• 12 cabbage, shredded
• 3 carrots, scrubbed, in large chunks
• 5 -6 medium fresh beets, topped & scrubbed
• 2 bay leaves
• 10 peppercorns
• 2 tablespoons vegetable stock powder
• 5 cups water
• 2 tablespoons vinegar
• 1 tablespoon lemon juice
• 150 g sour cream

1. Brown the bacon in a large pot.
2. Add onion, celery root, cabbage, carrots, unpeeled whole beets, bay leaves, peppercorns, broth powder and water.
3. Bring to a boil.
4. Reduce heat and simmer 1 and a half hours.
5. With a slotted spoon, remove celery root, carrots and beets.
6. Discard the celery root.
7. Allow the beets and carrots to cool (10-15 minutes).
8. Peel the beets and then grate the beets and carrots.
9. Add the grated beets & carrots, vinegar & lemon juice to the broth.
10. Cook 5 minutes.
11. Serve with a dollop of sour cream.

bacon, yellow onions, celery root, cabbage, carrots, fresh beets, bay leaves, peppercorns, vegetable stock powder, water, vinegar, lemon juice, sour cream

Taken from www.food.com/recipe/marys-borscht-440391 (may not work)