8 cups beets, peeled and cubed
4 cups yellow fleshed potatoes (Yukon Gold or similar), cubed
3 cups carrots, cut into circles
4 cups green cabbage, shredded
2 cups onion, diced
2 cloves garlic, minced
2 tbsp olive oil
8 cups vegetable stock or water
½ tsp dried dill weed
½ lemon, juice squeezed into soup
½ tsp iodized salt
black pepper to taste
Prepare the garlic, onions, beets, potatoes, cabbage and carrots. Cut the beets, potatoes and carrots to be bite-sized chunks.
Heat the olive oil in a large soup pot over medium heat. Sauté the onions and garlic until the onions are translucent (about 5 minutes). Add the potatoes, beets and carrots and sauté for another 5 minutes, then add the vegetable stock, dill and salt and bring the soup to a boil for 10 minutes.
Add the shredded cabbage, reduce heat and cover. Simmer for 30-40 minutes, until the vegetables are tender. Purée the soup with an immersion blender to your desired consistency. Add salt and pepper to taste and add the freshly squeezed lemon juice. Serve hot.