|Vegetable oil||2 Tablespoon|
|Onions||3 Large, chopped|
|Beets||3 , peeled and grated|
|Beets||2 , peeled and cubed|
|Carrot||1 , chopped|
|Potatoes||2 , peeled and cubed|
|Red cabbage head||1 Medium, shredded|
|Vegetable broth||2 Quart (Homemade)|
|Chopped peeled tomatoes||2 Cup (32 tbs) (Fresh Or Canned)|
|Dill seeds||1⁄2 Teaspoon, freshly ground in a mortar or electric grinder|
|Bay leaves||2 , crumbled|
|Soy flour||1 Tablespoon|
|Brewers yeast||3 Tablespoon|
|Salt||1 Teaspoon (Or To Taste)|
|Yogurt||1⁄4 Cup (4 tbs)|
1. Heat the oil in a large kettle and saute the onions, beets, carrot, potatoes, and cabbage, for 15 minutes, stirring occasionally.
2. Add the broth, cover, and simmer until the vegetables are crisp-tender.
3. Combine the tomatoes, dill seeds, bay leaves, soy flour, brewer's yeast, and salt and add to the kettle. Cook for 10 minutes.