1 cup beets (thinly sliced) 
4 cups vegetable stock
1 Tablespoon butter 
2 teaspoons salt
1 ½ cups chopped onion 
Black pepper (optional)
2-3 potatoes, cubed 
1 Tablespoon chopped fresh dill
1 large sliced carrot
1 medium cabbage  
Sour cream
Extra dill

Begin cooking onions in butter in a large soup pot. Add salt and pepper. Cook until onions are translucent, add carrots and cabbage. Combine stock, beets and potatoes in soup pot, add all other ingredients. Cover and simmer slowly for 35-40 minutes or until all vegetables are tender. Add sour cream and extra dill.