Recipe - SWEET AND SOUR BORSCHT

RECIPE
SWEET AND SOUR BORSCHT

3 medium -sized beets with tops 2 tablespoons canola oil 1 small onion, chopped 2 large carrots, diced 2 cups coarsely shredded cabbage ¼ cup lemon juice 2½ tablespoons raw sugar or honey ½ teaspoon dill weed 6 cups vegetable stock salt and pepper to taste ½ cup plain yogurt or sour cream	Cut off beet tops. Cut off and discard stems and any wilted leaves. Coarsely chop remaining leaves. Peel beets and shred coarsely; set aside. Heat oil in a 5-quart pan over medium heat. Add onion and carrots and cook, stirring occasionally, until vegetables are soft (about 10 minutes). Add beets and tops, cabbage, lemon juice, sugar, dill and stock and bring to a simmer. Reduce heat to low; cover and simmer until beets and cabbage are tender (about 45 minutes). Season with salt and pepper to taste and garnish each serving with a dollop of yogurt.
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