2 1/2 qts. water
1 chicken, skin and fat removed
16 new potatoes (whole)
3 1/2 lbs. beets (whole)
10 tbsp. beet greens
5 stalks celery
2 lg. onions, quartered
2 tomatoes
Juice of 1 lemon
1 tsp. salt
3 sorrel leaves
1 sm. thread saffron
4 cloves garlic
3 to 4 tbsp. fresh dill weed
2 cucumbers, finely chopped
1/2 pt. sour cream

Set aside: New potatoes, beets, beet greens, dill weed, cucumbers, and sour cream. Combine all other ingredients in large stock pot or pressure cooker. Boil until chicken is cooked. Remove chicken and strain broth. Add beets and 8 new potatoes to broth. Cook until vegetables are tender. Put through food processor or strain, using as much vegetable pulp to thicken broth as desired. Add remaining potatoes and cook until tender. Serve hot or cold soup with 2 cooked potatoes in each bowl. Add 1 tablespoon sour cream to each bowl just before serving and sprinkle with finely chopped beet greens, cucumber, and dill weed. For a full meal, serve with a plate of sliced chicken, red onions, and fresh bread.