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Sweet & Sour Borscht

3 medium size beets with leafy tops
2 T salad oil
1 small onion, chopped
2 large carrots, diced
2 cups coarsely shredded red or green cabbage (I use green)
1/4 cup lemon juice
2 1/2T sugar
1/2 tsp dill weed
6 cups vegetable stock
salt and pepper

Cut off beet tops. Cut off and discard stems and wilted leaves.
Coarsely chop remaining leaves. Peed beets and shred coarsely;
set aside.

Heat oil in a 5qt pan over medium heat. Add onion and carrot and
cook, stirring occasionally until vegetables are soft (about 10
minutes). Add beets and tops, cabbage, lemon juice, sugar, dill
and stock; bring to simmering. Reduce heat to low; cover and simmer
until beets and cabbage are tender (about 45 minutes). Season with
salt and pepper to taste.

Serve with a dollop of sour cream.

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