Ingredients:
6 cups broth of choice
½ cup wheat berries
1¼ pounds beets (about 3 large) with greens
2 tablespoons olive oil
1 large onion, chopped
2 large celery stalks, diced
1 large carrot, diced
3 tablespoons packed light brown sugar
1 tablespoon peeled, grated fresh ginger
½ teaspoon dried thyme, crumbled
½ teaspoon freshly ground black pepper
¼ teaspoon ground allspice
2 cups coarsely shredded cabbage
2 medium size tart apples, cored and cut into ½-inch dice
2 tablespoons red wine vinegar
Sour cream and snipped fresh dill for garnish

Directions:
1. In a heavy, medium saucepan, bring 1 cup of broth and 1 cup of water to a boil over high heat. Stir in the wheat berries and return to a boil. Reduce heat to low, cover, and simmer for 1- 1½ hours, or until the wheat berries have swelled into a round shape and are tender but firm. Drain, discarding the liquid, and set the wheat berries aside.
2. Meanwhile, trim off all but 1 inch of the beet top and scrub the beets. Trim the stems from the leaves and cut the leaves into strips and set aside.
3. In a large saucepan combine the beets with enough water to cover. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer for about 40 minutes, or until the beets are fork-tender. Drain the beets in a colander, rinse briefly under cold running water. Let cool until warm. Slip off the skins, cut the beets into ½-inch dice and set aside.
4. In a large Dutch oven or large pot, heat the oil over medium heat. Add the onion, celery, and carrot and cook, stirring frequently for 6-8 minutes, or until the vegetables are tender. Stir in the sugar, thyme, pepper, and allspice and cook, stirring constantly for 30 seconds. Stir in the cabbage, apples, and beet greens. Reduce the heat to low, cover, and cook, stirring several times for 5 minutes, or until the vegetables are wilted.
5. Add the remaining 5 cups of broth, 1 cup water, the diced beets, and wheat berries to the pot. Increase heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes, or until flavors are blended and soup is heated through.
6. Remove the pot from heat and stir in the vinegar. Season to taste. Ladle soup into warmed soup bowls and top with sour cream and dill.

Serves 6