Ingredients
2 cups chopped fresh beets2 cups chopped carrots2 cups chopped onion4 cups beef or vegetable broth1 can (16 ounces) diced tomatoes, undrained2 cups chopped cabbage1/2 teaspoon salt1/2 teaspoon dill weed1/4 teaspoon pepperSour cream, optional
Preparation
In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.
