Contributed by Lisa (Urban Harvest) - adapted from "Simply Vegetarian"

Ingredients

5 cups water
2 cups diced beets
2 cups shredded cabbage (red cabbage okay)
1 cup sliced carrots
1 1/2 cups chopped onions
1 cup diced potatoes
1 bay leaf
2 cloves garlic, minced
1 tsp dried dill weed
Sea salt & freshly-ground pepper to taste

Instructions

Place all ingredients in a large soup pot and bring to a boil. Reduce heat to simmer and cook, covered, for 45 minutes. Serve with sour cream or plain yogurt, and chopped chives or parsley (if available).

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