1 cup chopped onion
1 tablespoon olive oil
3 cups shredded cabbage
5 cups vegetable broth
1 bunch beets, peeled and shredded, beet tops cut onto bite-size pieces
1 medium potato diced
1 large carrot, or more, diced
3 tablespoons lemon juice
1 tablespoon sweetener (optional)
1 bay leaf
2 tablespoons snipped fresh dill
Sea salt and freshly ground black pepper
1. Combine the onion, and oil in a Dutch oven or heavy soup pot. Cover and cook for 3 minutes over medium heat until the onion is softened. Add the cabbage and cook 5 minutes longer, stirring frequently.
2. Add the broth, beets, potato, carrot, lemon juice, sweetener (if using,) bay leaf and 2 cups of water. Bring to a boil, reduce heat and simmer 30 minutes or until the potato and carrot are tender.
3. Stir in the beet greens about halfway through cooking. Stir in the dill and season with salt and pepper. Remove the bay leaf.
4. To serve – place soup in bowls and garnish with sour cream or plain Greek yogurt, if desired.