|Cabbage||1 Large, shredded (Firm)|
|Onions||2 Large, diced|
|Carrots||4 Medium, shredded|
|Canned beets||16 Ounce, shredded (1 Can)|
|Canned tomatoes||12 Ounce, mashed (1 Can)|
|Potatoes||5 Large, peeled, boiled and mashed|
|Fresh dill||1 Bunch (100 gm) (Adjust Quantity As Needed)|
|Water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
Using a large skillet, saute, separately, the cabbage, carrots and onions, adding a little of the dill while you stir.
Use as much butter as you feel necessary-adding it as you put the next batch of vegetables in the skillet.
As you finish each vegetable, put it in a large Dutch oven.
Add tomatoes, beets and water (the more water the thinner the soup).
Add salt, pepper and a whole big sprig of dill.
Cover and simmer slowly for 2 to 3 hours.
Mash the vegetables well, or for a smoother soup, I put the whole mess through the blender, taking care to fish out the largest pieces of dill.
Add mashed potatoes as a thickener just before serving.
If you plan to freeze part of the soup, do so without the potatoes.