Instructions: * Note: Peel and dice the beets. Save the beet greens and rinse well.

Heat a 12-quart heavy stockpot and add the oil, garlic and lamb. Brown the lamb and add the onion. Saute until the onion is tender, then add the cabbage, tomato, beets, beef stock, vinegar, bay leaves, lemon juice, salt and pepper. Bring to a boil, then turn down to a simmer. Cook covered for 2 hours.

Chop the reserved beet greens, add to the soup and simmer for 15 more minutes. Add additional salt and pepper to taste.

Dish the soup into bowls and pass the garnishes to each guest. A good tablespoon or two of sour cream is placed in each bowl and a bit of fresh dill on top. Heaven!

This recipe serves about 12 people a very hearty bowl of soup.

Comments:
This recipe is from Father John, a Russian Orthodox priest whose parish is in Simpsom, Pa.

This recipe makes just about the best soup imaginable.

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