1/3 lb. bacon, cut into 1/2 inch slices
2 bunches beets with greens
2 tbsp. salt
1 tsp. pepper
2 tsp. dry dill seed
1 tsp. dried parsley
1/2 tsp. onion salt or powder
1/2 tsp. celery salt
1 can tomatoes, cut-up (optional)
2 tbsp. vinegar or 2 stalks cut-up rhubarb
2 (or more) tbsp. sugar
1/8 c. butter
Approximately 12 c. water
Sour cream

Brown the bacon in large 6-quart Dutch oven or stock pot on medium heat (stir often). Remove from heat and fill pan with prepared (washed and cut up) beets and greens to about 3 inches above pan. Sprinkle with the salt, pepper, dry dill, parsley, onion salt or powder and the celery salt. Mix well. Add the tomatoes (optional) and butter. Fill pan with water to not more than 2 inches from top of beets. (The greens shrink as they cook.) Stir well, cover and bring to a boil; then simmer for about 1/2 hour or until cut-up beets are cooked. Add the vinegar and sugar and stir well. Taste the liquid, and add additional seasonings if needed.

Serve hot with topping of 1 tablespoonful of sour cream per bowl of soup. Tastes even better when reheated. Refrigerate any leftovers in covered bowls for one to two weeks. Serve with rye bread.