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. Reduce heat and simmer 1 and a half hours. 4. With a slotted spoon, remove celery root, carrots and beets. Discard the celery root. 5. Allow the beets and carrots to cool (10-15 minutes). 6. Peel the beets and then grate the beets and carrots. 7. Add the grated beets & carrots, vinegar & lemon juice to the broth. Cook 5 minutes. 8. Serve with a dollop of sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
