Borscht

2 c Water
2 c Finely grated beets
1/2 c Finely shredded carrots
1 c Finely chopped onions
2 c Beef stock
2 T Butter
1 c Tomato juice
1/2 c Shredded cabbage
1/2 c Chopped beet tops
ds Of dill
1 c Diced potatoes
1 c Thick sour cream

Combine water, beets, carrots, and onions into soup pot. Bring to a boil and cook for about 20 minutes. Add the stock and remaining ingredients except the potatoes and sour cream. Simmer for 15 minutes, taste and season. In a small saucpan, bring potatoes to a boil and cook until tender, about 10-15 minutes. Add potaotes and sour cream to first mixture. Serve immediately. Serves 10.

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