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.