SWEET & SOUR BORSCHT

This is my favorite borscht recipe. It is served hot like the traditional Russian soup.

• 3 medium size beets with leafy tops
• 2 T butter
• 2 large carrots, diced
• 2 C coarsely shredded red or green cabbage
• ¼ C lemon juice
• 2 ½ T honey
• ½ t dill weed
• 6 C bone broth
• Himalayan salt and pepper
• plain yogurt or sour cream

Peel beets and shred coarsely, chop beet tops, discarding stems and wilted leaves. Combine all ingredients in large stock pot. Bring to a boil, reduce to low, cover and simmer until beets and cabbage are tender (about 45 minutes). Season with Himalayan salt and pepper to taste. Serve with a dollop of yogurt or sour cream.