Add onions and garlic, cooking until onions are softened and translucent, about 5 minutes
Add vegetable stock, and bring to a boil
Add beets, cabbage, and carrots
Bring back to a boil, then reduce heat to a simmer.
Cover and allow to simmer 15 minutes, or until all veggies are tender.
Add potatoes, cover, and simmer a further 15 minutes, or until potatoes are tender
Remove soup from heat and stir in lemon juice, dill, and season to taste with salt & pepper.
Serve with sour cream or Greek yogurt for garnish, along with more fresh dill
A food processor makes short work of this soup, reducing the chopping, & long cooking time of beets. If you don't have one, chop your veggies as small as possible.The calorie value for this recipe is calculated without the addition of sour cream or yogurt. Typically, a tablespoon of sour cream or yogurt would be added to each serving.