3 medium-sized beets (tender tops if you like) 1 Small onion
chopped 1 Lb. bulk sausage :
crumbled 2 Large carrots -- diced 2 C. red or green cabbage 1/4 C. lemon juice 2 Tbsp. sugar 1/4 Tsp. dill weed 6 C. chicken stock Saute the onion and sausage; drain off grease. Add the beets, carrots, cabbage, lemon juice, sugar, chicken stock (stock can be made with 2 teaspoons chicken bouillon or cubes and 6 cups water). Cover; bring to a boil, then reduce heat. Simmer for 45 minutes. Serve with a dollop of sour cream or yogurt and dill weed. Note: You can leave out the sausage; season. Chill and blend with some sour cream in a blender and serve as a chilled soup. Garnish with a dollop of sour cream or yogurt and dill weed.