Instructions: Scrub the beets and trim off their tails and crowns. Chop, shred or slice the other vegetables. Beets can be messy, so grate them last (and dont wear a white shirt!). In a large stockpot, saute the onion in margarine for a few minutes, then add the caraway and the rest of the vegetables. Add the stock and the remaining ingredients. Cover and simmer for 40 to 45 minutes, testing occasionally for doneness. If you use fresh dill, add it at the very end. Once cooked, you can puree this soup in a blender or food processor for more delicate texture. Serve hot, garnished with a dollop of sour cream or a sprig of dill.

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