2 lb red beets, cooked, peeled and chopped or shredded
1 large potato, russet or Yukon gold, peeled and diced
5 cups shredded green cabbage
Salt & fresh ground black pepper to taste
1 cup sour cream
Fresh dill, to garnish
Place a soup/stock pot on medium heat and slowly render bacon until crisp. Add beef and cook until well caramelized. Add onions, carrots, garlic, thyme and dill seeds. Stir until incorporated and deglaze pan with vinegar. Add bay leaves and stock and bring to a simmer. Continue to simmer until beef is fall apart tender(30-45 minutes).
Add beets, potatoes and green cabbage. Simmer until potatoes are tender. Season with salt and pepper.
Ladle soup into bowl and garnish with fresh dill and dollop of sour crem