Sweet & Sour Borscht (Beet Soup)
(Makes 6 Servings)
2 cups coarsely shredded red cabbage 2 large carrots, diced or shredded1 small onion, chopped 3 medium beets w/ leafy tops6 cups vegetable stock ¼ cup lemon juice2½ Tbsp sugar ½ tsp dill weed2 Tbsp salad oil salt and pepper to tasteabout ½ cup sour creamDirections:Cut off beet tops; discard stems and any wilted leaves. Use kale if beet leaves are not available. Coarsely chop the leaves. Peel the beets and shred coarsely.Heat oil in a 5-quart pot over medium heat. Add onion and carrots and cook, stirring occasionally until vegetables are soft (about 10 minutes).Add beets and tops, cabbage, lemon juice, sugar, dill weed, and stock; bring to simmering. Reduce heat to low; cover and simmer until beets and cabbage are tender (about 45 minutes). Season with salt and pepper to taste. Garnish with sour cream.