Borscht

4 qts. vegetable stock
3-5 beets, trimmed
1 bunch of beet greens, chopped (if available)
1 small onion or 1/2 of a large, diced
1 carrot, diced
1 large tomato, diced or 1 can diced tomatoes
1 c. green or red cabbage, chopped (if available)
1/2 c. of pickle juice
1 T. butter, margarine or oil
coarse salt
fresh ground pepper
sour cream or plain yogurt (dairy or soy)

Bring 2 quarts of the stock to a boil and add beets. Cook for about 10 minutes. Remove from stock with a slotted spoon reserving the stock. Let beets cool or rinse under cold water. Once cool enough to handle, slip off beets skins with your fingers. Dice the beets.
In large soup pot over medium heat, melt the butter or oil. Add onions, cabbage, beets and carrot. Saute for 5 minutes and add several pinches of salt and a few grinds of pepper to the pot. Add beet greens, tomatoes (with juice), pickle juice and all 4 qts. of stock. Bring to a boil, then reduce to low-medium heat and cover. Let simmer approximately one hour or so. Serve with a dollop of sour cream. Serves 4-6.

*NOTES*
Make your own vegetable stock. In a plastic container in the refrigerator, save all of your vegetable and fruit trimmings throughout the week. Place them in a pot with about 6 quarts of water and let simmer for a couple of hours. Strain and presto! Your own fresh, healthy broth.

This recipe is very versatile. If you purchased loose beets you can omit the beet greens. If you don't have cabbage on hand you can skip it. If no pickle juice add a tablespoon or 2 of vinegar (white or apple cider). You can use more or less broth as well as tomatoes but this is just a basic guideline.