Ingredients:
3 beets julienned
2 tbsp fresh dill chopped
1 small can tomato paste
1 Carrot diced
8 ½ C water
1 ½ tsp flour
1 Med potato diced
½ C cold water
salt & pepper to taste
1 lg onion diced
2 tbsp lemon juice
1 ½ C shredded green cabbage
1 tbsp salted butter
½ C diced bell pepper (optional)
sour cream to finish

Cook beats and carrots in water for 20 minutes, add potatoes and simmer 10-15 mins more. Add lemon juice and bell pepper and simmer until tender. Sauté onion in butter until tender. Ad cabbage to onion with ¼ C water, simmer until cabbage is tender. Stir into beets. Ad tomato paste & salt & pepper to taste. Blend flour with ½ c cold water, stir into vegetables. Add dill and bring to boil for 5-10 minutes. Serve hot with a dollop of sour cream on top. For added flavour, try using half vegetable stock, half water for the broth. Enjoy!