2 pound beets with tops
2 large carrots
2 medium onions, chopped
3 cups water or chicken broth
2 cups vegetable stock
1 cup shredded cabbage
4 cloves garlic, minced

Remove green leafy tops from beets; leave 2 inches of stem.

In a large soup pot, add enough water to cover beets, green tops, carrots, and onions. Simmer over low heat, covered, for about 20 minutes after steam has started to rise from pot.

Remove the beets and slip off the skins as soon as they are cool enough to handle, and return them to the pot. Add the stock, cabbage, garlic, and bay leaf. Simmer, covered, for 15 minutes. Remove the bay leaf and discard.

Purée vegetables in a blender and return to pot. Add lemon juice and salt and pepper. Stir well and refrigerate for several hours or overnight. Serve with a dollop of sour cream.

Makes 6 servings