3 medium-sized beets (tender tops if you

like) 1 Small onion -- chopped

1 Lb. bulk sausage -- crumbled

2 Large carrots -- diced

2 C. red or green cabbage

1/4 C. lemon juice

2 Tbsp. sugar

1/4 Tsp. dill weed

6 C. chicken stock

Saute the onion and sausage; drain off grease. Add the beets, carrots, cabbage, lemon juice, sugar, chicken stock (stock can be made with 2 teaspoons chicken bouillon or cubes and 6 cups water). Cover; bring to a boil, then reduce heat. Simmer for 45 minutes. Serve with a dollop of sour cream or yogurt and dill weed. Note: You can leave out the sausage; season. Chill and blend with some sour cream in a blender and serve as a chilled soup. Garnish with a dollop of sour cream or yogurt and dill weed.