4 or 5 beets, scrubbed well
2 carrots, diced
1 large onion, diced
Salt & Pepper to taste
6 cups stock (chicken, pork, beef or vegetable) or butter base
2 cups shredded cabbage or other greens such as swiss chard
Cook beets with 2 cups of water in a pressure cooker for 20 minutes, then save this water to add to the soup. Peel and slice the beets.
In a large pot saute the carrots and onions in butter until soft. Add reserved beet water and stock. Add the beets, shredded cabbage, salt and pepper.
Simmer until the flavors are blended and the cabbage is soft, about 30 minutes. Serve with sour cream. Garnish with chopped, hard-boiled eggs or shredded cucumbers if desired.