1 lb Pork, boneless & cubed 1"
4    Bacon, thick slices
3/4 ts Salt
3/4 ts Black pepper
3    Onions chopped coarsely
3 c  Beet kvas
1 ts Dill freshly chopped
3 c  Rye bread crumbs 
2 tb Carrots shredded
1    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.