Ukrainian Carrot and Bacon Borscht

Method

1. In a large pot, add bones and water, bring to a boil, skim foam, and simmer for 1 hour.
2. Peel and dice beets, carrots, and onion. Mince garlic.
3. In a separate pan, cook bacon until crispy, remove and set aside.
4. In the same pan, sauté onion and garlic until softened.
5. Add diced beets and carrots, cook for 5 minutes.
6. Stir in tomato paste, then add to the pot with bones.
7. Add bay leaf, salt, and pepper. Simmer for 30 minutes.
8. Stir in cooked bacon, then add sour cream if using.
9. Serve hot with rye bread.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.