3 tbsp. tomato paste
2 quarts vegetable, beef, or chicken broth (I prefer beef)
3 large carrots, shredded
1/2 head of cabbage, thinly sliced
6 tbsp. vinegar
1 crushed garlic clove (or equivalent crushed garlic from jar)
1 small chopped onion (or 3 tbsp. dried chopped onion)
several bay leaves
1/4 tsp. pepper
2 tbsp. sugar
2 tbsp. butter
julienne (shoestring) cut beets (from 2 cans or from 3 baked beets)
2 cans sliced new potatoes (or cubed already-cooked potatoes)
4 tsp. dried dill weed (or fresh if you have it)
1 tbsp. dill seed (optional - for a stronger dill flavor)
1/4 to 1/2 cup lemon juice (depending on taste)
dairy sour cream

Put everything EXCEPT beets, potatoes, lemon juice, and dill weed in a large pot, and add enough water to just slightly cover cabbage-carrot mixture. (Optional dill seed may be added at this point). Simmer until cabbage and carrots are no longer crunchy (but not mushy either!) - about 30 minutes. If making beets from scratch, adding 6 to 8 chopped leftover beet stems gives extra flavor and texture to soup.

Add beets (including the juice from the can), potatoes, dill, and lemon juice. Remove from heat! (Beets - and beet juice - will lose the red color if overboiled). Let sit for a few hours to bring out the flavors (especially the dill flavor). When reheating, do not boil; just bring to right temperature and serve immediately. Serve with a dollop of dairy sour cream in the middle of each bowl and some chopped dill on top if you are lucky enough to have fresh dill handy.

Makes about 10 servings.

Baked Beets (preferred over canned):

Cut off tops off 3 beets leaving 1/2-inch stem. Loosely wrap each dry beet in aluminum foil (fold over foil so it is sealed) and bake at 375°F for 50 to 75 minutes depending on size of beets (check for doneness like you would a potato). When done, the skin easily peels off by hand.

Submitted by: Fred Tempereau