Borscht

3 tablespoons butter
1 large onion, chopped
1 clove garlic, chopped
8 cups beef stock
3 medium beets with leaves, peeled and sliced
1 large carrot, peeled and chopped
3 small potatoes, peeled and cubed
2 tablespoons fresh dill, chopped
1 cup green cabbage, chopped
1 cup diced tomatoes
1 tablespoon cider vinegar
1/2 cup sour cream
salt and pepper

1. Melt butter in a skillet over medium heat and add the onion and garlic, sautéing until tender.
2. Meanwhile, in a large soup pot, bring chicken stock to a boil and add the beets, boil for about 10 minutes, then add the carrots, potatoes and dill.
3. When potatoes just begin to give to a fork, stir in the cabbage, chopped beet greens and diced tomatoes. Reduce the heat to a simmer and cover, cooking for about 20 minutes.
4. Season to taste with salt and pepper, stir in cider vinegar and serve with a doll of sour cream.

Makes 6 servings