- 1 cup of diced celery
- 1 cup diced onions
- 1 cup of chopped cabbage
- 2 cloves of garlic, grated or pressed
- 1 tbsp of butter (for sautéing onions and celery)
- 8 cups water, beef broth or chicken broth
- 1 can diced tomatoes (home or commercially canned)
- 2 or 3 medium to large sized peeled beets (half grated and half diced)
- 1 or 2 medium carrots, grated
- 1 medium potato, diced
- 1/2 cup of fresh dill weed
- Salt and pepper to taste
- Optional ingredients: Bay leaf, green beans, peas, beet greens and shredded pork or pork sausage
- Sauté the onions, celery and cabbage with the butter until soft and translucent.
- Add the can of diced tomatoes and the garlic, as well as all of the water or broth.
- Bring to a boil over medium high heat, then reduce to medium heat and let simmer.
- Peel the beets, carrots and potato.
- Dice half the beets and grate the other half.
- Grate all the carrots.
- Dice the potato.
- Add the beets, carrots and potato to the broth. If you would like to add any other optional vegetables (ie. beans, peas, beet greens, etc.) do so now.
- Allow soup to simmer on medium until diced beets and potatoes are soft (test them with a fork or by biting into them!), about 15 minutes. Remove soup from heat.
- Stir in chopped fresh dill weed and salt and black pepper.
- Serve hot with a dollop of sour cream and a slice of bread and butter (rye bread is best!)