Sweet-and-Sour Cabbage Soup

1 . Stage

In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion, carrots, celery and turnip and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

2 . Stage

Stir in the caraway seeds, cabbage, and chicken broth and bring to a simmer. Reduce the heat and simmer, covered, until the cabbage wilts, about 5 minutes. Stir in the tomatoes, brown sugar, salt, pepper, vinegar and raisins. Cover and simmer for 30 minutes.

3 . Stage

Stir the bacon and the dill, if using, into the soup. Serve the soup topped with a dollop of sour cream, if using.

4 . Stage

Wine Recommendation: When it comes to wine, no one does sweet-and-sour like the Germans. It's that dynamic balance between sugar and fruity acidity that makes their wines not only delicious, but a perfect match for this soup. A Pfalz riesling spätlese will have just the right weight and richness.