Borscht(Beet Soup) - cooking recipe

Ingredients

3 to 4 beets with tops
1 onion
1/2 head cabbage, shredded
1 tsp. sugar
6 c. beef broth
2 Tbsp. oil
2 to 3 carrots
2 Tbsp. wine vinegar
1/2 tsp. dill weed
sour cream

Preparation

Heat oil in 5-quart pan.
Dice onions and carrots.
Cook until soft (about 10 minutes).
Add the broth.
Finely chop or grate beets in food processor.
Chop the leafy tops also, adding both to soup.
Add remaining ingredients and bring to a simmer.
Cover and simmer over low heat until all vegetables are tender (about 45 minutes).
Add salt and pepper to taste.
Garnish each bowlful with a generous spoonful of sour cream.