1 lb Pork, boneless & cubed 1"

4 ea Bacon, thick slices

3/4 t Salt

3/4 t Black pepper

3 ea Onions chopped coarsely

3 c Beet kvas

1 t Dill freshly chopped

3 c Rye bread crumbs

2 T Carrots shredded

1 ea Garlic clove minced

fry the bacon in heavy skillet. Remove the bacon from the skillet and set aside. Fry the onion & garlic in the bacon grease. Add the pork cubes, salt & pepper, then cook while turning until pork is done. Crumble the bacon in a large stew pot. Pour in the beet kvas and bring the pot to a boil. Reduce the heat, cover, and simmer for 1/2 an hour. Stir in the rye bread crumbs & carrots, recover and simmer for 1/2 hour more. Serve over blini or boiled potatos garnished with the chopped dill.