For 4 Person(s)
In a large soup pot, sauté carrots, celery, and cabbage in canola oil for about 3 minutes. Add onions and sauté 3 more minutes.
Add stock and beets. Cook about 1 hour or until beets are slightly tender.
Add beans, tomato juice, garlic, lemon juice, pepper, salt and dill.
Bring to a boil, lower to a simmer for 5 minutes. Serve with a dollop of sour cream and additional chopped dill.
Yield: 16 cups (4 L)
Serving Size: 1 cup (250 mL)