INGREDIENTS

3-4 medium-sized Beets, slivered or grated
1-2 Carrots, diced or slivered
1 Onion
Garlic (some)
1-2 diced potatoes (if you want)
2 cups cabbage and/or beet stems and leaves
28 oz can of crushed or diced tomatoes
*Broth (enough to cover with about an inch or so of headspace)
Salt and Pepper

Dill (fresh if possible! Fern, not seeds)
Whipping cream (optional)
Sour cream (“optional”)

POSSIBLY: lemon juice or vinegar if too sweet
POSSIBLY: sugar if too tart/acidic.

All depends on how sweet your beets are!

DIRECTIONS

1. Cut up all your veggies. While grating/chopping beets, use a glove if you don’t want to look like you just murdered a man for fun.
   If using beet greens, chop up your stems to simmer (they’re tougher) and save the more delicate leaves to add closer to the end.
2. Briefly sautée your onion, garlic, and carrot in the pot in a bit of oil or butter until slightly tender and brown.
3. Add beets, potatoes (if using), cabbage and/or beet stems, broth, and tomatoes (and ribs, if using).
4. Simmer on low, covered, about a half hour. Taste and season with salt, pepper, and either lemon/vinegar or sugar accordingly.
5. Add dill and beet leaves, simmer for another half hour.
6. At very end, add 1 cup whipping cream (optional—I usually don’t for lactose reasons but it is very good). Chives or green onions are also very tasty. Do not boil after adding the cream—it will split and you’ll have little cream chunks floating around your veggies, and if I can help someone avoid thinking the phrase “cream chunks” ever again, I consider that a victory for humanity.
7. Serve with a dollop of sour cream.