UKRAINIAN BEET SOUP

Serves: 6-8 6 slices bacon, chopped

1 cup (250 mL) finely chopped onion

1/2 cup (125 mL) diced celery 4 cloves garlic, finely chopped 3 cups (750 mL) beef broth 3 cups (750 mL) chicken broth 3 cups (750 mL) julienned peeled beets

2 cups (500 mL) sliced carrots 4 stalks fresh dill or 1 tsp (5 mL) dried dill weed

2 cups (500 mL) cubed peeled yellow potatoes (1/2 inch/ 1.25 cm)

2 cups (500 mL) chopped green cabbage

2 tbsp (30 mL) fresh lemon juice 2 tbsp (30 mL) white wine vinegar

1 tsp (5 mL) grated lemon peel Salt and freshly ground pepper Sour cream

Chopped fresh dill 1. Cook bacon in a Dutch oven over medium heat until browned and crisp. Remove bacon with a slotted spoon; drain bacon on paper towels. Drain off all but 2 tbsp (30 mL) fat from pan. 2. Return pan to medium heat. Add onion and celery; sauté, scraping to loosen browned bits, until vegetables are softened, about 5 minutes. Add garlic and sauté for 1 minute.

3. Stir in beef broth, chicken broth, beets, carrots and dill stalks. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes. 4. Return bacon to pan. Add potatoes and cabbage; cook, covered, stirring occasionally, until potatoes and cabbage are tender, about 10 minutes. Remove. 5. Remove and discard dill stalks. Stir in lemon juice, vinegar and lemon peel. Season to taste with salt and pepper. Ladle into bowls. Top with sour cream and dill.