Low Carb Borscht

I know, borscht brings to mind just beets and potatoes, right? Except, I've had this before from a wonderful woman who was taking Russian 101 as her easy-A while struggling through an English class. She remarked that this was the borscht her grandmother dreamed of making... and here in America, where you could not only afford to buy beef, but it's also actually available, too! Hers still had one defiant potato, removed here in the interest of carbs.

Low Carb Borscht

8 strips bacon, or 2 Tbsp bacon grease
2 lbs hamburger, or diced chuck roast
1 large onion
2 stalks celery
1/2 large cabbage head (or a whole small one)
10 cups of water
3 large beets (or 5 medium)
2 Tablespoons apple cider vinegar
1 Tablespoon lemon juice
1 Tbsp honey (you can omit, or sub in 1 large grated carrot)
1/4 cup chopped fresh dill
sour cream to taste (at least 1/4 cup per person)
salt (at least a tablespoon)
pepper (generous amounts. Maybe 2 teaspoons, maybe 4.)
pair of disposable rubber/latex gloves.

Serves 6

Fry up the bacon in a large pot - I like my enameled dutch oven.  When it's fried sufficient unto giving up all its grease, remove and set aside. (You can crumble it and add back in later.)

In hot bacon, brown the hamburger. Add the salt and pepper now, and you won't have to worry about it later.

Chop the celery fine and dice the onions, add them into the browning hamburger. If using carrots, dice 'em or grate 'em and add 'em in.
Chop the half a cabbage head in half for easier handling, and dice it, then add it in.

When it's looking good and sauteed, add water to cover. Works best if preheated in a tea kettle.  Bring to a boil.

While the water is heating (or earlier) Chop the beets so you still have 1 inch of stem left if the greens are on (if not, nevermind), scrub really well to get all the dirt off, and plop them in the water. Add more water if needed to cover.

Once it hot a boil, reduce to a simmer, cover, and let it simmer for 1.5 hours.

After it's simmered for 90 minutes, uncover, and pull out beets. Let cool, don gloves and rinse them off. Then peel the beets, using gloves to prevent your hands from turning purple. Dice beets, return to pot. Return pot to boil.

Clean up all beet bits before removing gloves, or resign yourself to purple hands. Toss stained gloves.

Once pot boils again, add vinegar, lemon juice, and honey (if using), reduce to a simmer, and let simmer 10 more minutes. Add dill shortly before serving, have sour cream available on table for people to add their own.