3-4 liters soup stock
One handful chopped beets
½ kilo of cabbage
1 big onion
Bring your choice of beef or other soup stock to a boil.
Chop the beet, carrots, onion and any other greens you have and sauté them in a frying pan for about 10 minutes.
When the stock is boiling, add peeled and quartered potatoes and cook for 20 to 30 minutes.
Add the cabbage when the potatoes are almost done, put in the beets and other vegetables in next and let them cook for 10 more minutes.
Add salt and pepper to taste.
Serve hot with a dollop of sour cream.