Borsch

• 6 strips of bacon, coarsely chopped
• 1/2 tsp salt
• ground pepper to taste
• 2 garlic cloves, minced
• 1 carrot, julienned
• 1 potato, diced
• 1 onion, finely chopped
• 5 beets, with tops*
• 1 celery stalk, sliced thinly
• 2 cups of cabbage, julienned
• 11 cups of stock
• 1/2 cup of tomato juice
• juice of one lemon
• 1 tbsp flour
• 1/2 cup sour cream
• 1/2 cup peas
• 2 tbsp chopped dill

* If tops aren't available, use a similar amount of fresh spinach, chopped

• Wash the beets and beet tops (or spinach). Chopped the beet tops and reserve. Julienne the beets and reserve.
   
• In a large pot, saute the bacon until the fat renders. Add the salt, pepper, garlic, carrots, potato, celery and onion, and saute until soft and sweet. Add the stock, cabbage, beets, and beet tops (or spinach). Bring to a boil and simmer for 30 minutes.
   
• Add the tomato juice, lemon juice, and peas. Mix the flour into the sour cream, and add to the pot. Cook for 5 more minutes. Add the dill. Serve.
   

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