Borscht – Itinerant Chef

Ingredients

• 1 cup Diced Beets (peeled if beet is large)
• 1 cup Finely diced Onion
• 1/2 cup Diced Peeled Carrots
• 1/2 cup Diced Celery
• 1 cup Diced Peeled Potato
• 2 slices Thick Cut Bacon, in lardons
• 1 cup Thinly Sliced Cabbage, cut in 1" pieces
• 1 - 2 cloves Garlic, sliced (to taste)
• 1 Bay Leaf (optional)
• 3 cups Chicken Stock
• 3 - 4 Sprigs Fresh Dill (or dried dillweed, 1 tsp)
• 3 Tbsp Lemon Juice or White Wine Vinegar (or to taste)
• Salt and pepper (to taste)
• Greek Yogurt or Sour Cream, chives, additional dill (to garnish)