Scrub with top leaves cut off; wash and save leaves to cut up in soup. 1 med. onion 1 bay leaf 1 tsp. salt 2 tbsp. sugar 2 tbsp. vinegar 2 tbsp. cornstarch 3-5 stems fresh dill weed
(If fresh beets are not available, you may use 4 one pound cans of canned beets.)
Cook beets in water until fork tender. Remove beets from pot and cool slightly in order to peel the skin off. Save the beet juice and water to make the 2 quarts and pour into soup pot. Shred or slice beets into soup pot.
Add the onion, bay leaf and cut up the leaves into pot. Bring to a boil adding the salt, sugar, vinegar.
Mix the cornstarch with 1/2 cup of water until smooth and then add to soup stirring as it cooks. This should thicken soup a little, you don't want it thick but just a little thicker than water. Cook soup for about 10 minutes or so.
Lastly add the dill weed for the flavor. You may discard the onion, bay leaf and dill when the flavor is in the soup. You may also season to taste as to the amount of sugar and vinegar to add. This soup is sweet with a little tartness. It is delicious hot or cold.