Beet Borscht

3 medium beets, peeled, diced
2 carrots, cut into large chunks
1 medium onion, diced
2 stalks celery, cut into large pieces
1 bay leaf
1/2 teaspoon sea salt
1 teaspoon dried dill
6 cups beef broth (or vegetable broth)
1 cup cabbage, coarsely chopped
1 tablespoon lemon juice
Crème fraîche

Place all ingredients except lemon juice and sour cream in a soup pot and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until beets are tender. Just before serving, remove bay leaf and stir in lemon juice. Taste and add more salt if needed. Top each serving with a dollop of crème fraîche. Serves 6