5 slices bacon, diced
1 lb. cabbage, chopped
2 carrots, sliced
2 potatoes, sliced
1 stalk celery, sliced
1 1/2 qt. water
2 tbsp. flour
2 tbsp. butter (at room temperature)
Salt and pepper

Fry bacon until golden but not crisp in a 3-quart saucepan. Add vegetables and water; simmer 30 minutes or until vegetables are tender. Blend flour into butter, stir into soup.

Bring soup to boiling, stirring. Season to taste with salt and pepper. If desired, serve with dumplings or pierogi. Makes 6-8 servings.