Instructions: 1. Peel and julienne raw beets to yield 4 cups. Peel and cube potatoes to yield 2 1/2 cups. Finely chop cabbege to yield 6 cups.

2. Heat oil in a large skillet over medium-high heat. Add onion and saute until browned, about 5 to 7 minutes.

3. Add beets and carrot. Saute, stirring constantly, for 10 minutes.

4. Stir in tomato paste. Remove from heat and set aside.

5. In a large stock pot, bring chicken stock to a boil over high heat. Add potato and cook for 3 minutes. Add cabbage and continue boiling for 5 minutes.

6. Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt and black pepper. Reduce heat to a simmer and cook for 15 minutes.

7. Remove from heat. Stir in garlic and dill. Serve hot.

was originally from Rozas grandfather, who cooked for Czar Nicholas II.

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