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SERVES:
6-8

INGREDIENTS:
3 large or 6 small beets (see hints below)
1 cup 3/4-inch diced onion
1 cup peeled and 1/2-inch sliced carrot
2 cups 3/4-inch cubed potato
2 cups 1-inch chopped cabbage
1 15-ounce can diced tomatoes
chopped beet greens if available
4 cups vegetable stock (plus water if needed)
salt and pepper to taste

fresh chopped dill for garnish
sour cream mixed with horseradish for garnish

PROCEDURE:

Plan ahead and get 3 large, or 6 small, unpeeled beets going in a pot of water on the stovetop. You'll easily be able to insert a knife into the center of the beets when they're done.

Once the beets are close to being done, use a large soup pot with a splash of olive oil to saute about 1 cup of diced onion, 1 cup peeled and 1/2-inch thick sliced carrot, about 2 cups of chopped cabbage and 2 cups of 3/4-inch cubed potato and cook that along to soften up a bit.

Stir that around as it's cooking, you're mostly looking for the cabbage and onion to soften up at this point. Once you're happy with that, and if you bought beets with the greens, chop the greens and add those to the pot.

Then add one 15-ounce can diced tomatoes, juice and all, and add 4 cups of vegetable stock and bring it up to a simmer.

Add a little water to that if it seems like the vegetables are not quite covered and then, once the beets are done, drain the beets and run them under cold water to remove the skins with your hands, then halve them and cut them crosswise into 1/2-inch thick slices.

When the potatoes and carrots are just about cooked through, add the sliced beets and stir those in, and let it simmer along for 10 minutes or so, then season to taste and it is good to go.

Serve it up with a spoonful of sour cream mixed with a little horseradish and finish with fresh chopped dill.

HINTS:

If you buy beets with the greens attached, rinse the greens well and chop those for adding to the borscht.