Sweet-and-Sour Cabbage Soup

1/4 pound sliced bacon, cut crosswise into thin strips
1 onion, chopped
2 carrots chopped
3 ribs celery, chopped
1 turnip, peeled and cut into 1/2-inch dice
1 1/2 teaspoons caraway seeds
1 1/2 pounds green cabbage (about 1/2 head), shredded
7 cups chicken broth or homemade stock
1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
1 1/2 tablespoons brown sugar
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/4 cup cider vinegar
1/2 cup raisins
1/4 cup chopped fresh dill
Sour cream, for serving

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

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