Recipe

Separate tops from beets; peel and dice beets. Tear leaves from stems, discard stems and chop leaves. Drain tomatoes, reserving juice; seed and chop tomatoes, straining seeds and adding juice to chopped tomatoes. Set aside.

In soup pot, melt butter over medium-high heat; fry onions until golden. Increase heat to high; fry beef, garlic, pepper, ginger and cloves until beef is browned. Add cabbage, stock, 6 cups (1.5 L) water, carrots, apple, salt, bay leaf, beets and tomatoes; bring to boil, reduce heat and simmer, covered, until vegetables are soft, 25 to 30 minutes.

Add vinegar, sugar and beet greens; simmer, uncovered, for 10 minutes. Stir in lemon juice. Ladle into bowls; sprinkle with dill and serve with sour cream on the side.

Makes 4 to 6 servings.