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First, cook 3 to 4 large beets or 6 to 8 smaller beets in a pot of simmering water. Cook them whole with the skin, and you'll easily be able to insert a knife into the center when they are done.

Once the beets are close to being done, use a large soup pot with a splash of olive oil to saute 1 medium diced white onion, 3 peeled, chopped carrots, 6 or 7 baby-sized sliced potatoes and about 2 cups of rough chopped white cabbage and let that go until it softens up a bit.

When you're happy with that, add 6 cups of vegetable stock and bring it up to a simmer.

When the beets are done, cool them down a bit under cold running water, rub the skins off of the beets under cold water and slice them into bite-size pieces.

Once the carrots and potatoes are just about done, add the sliced beets right to the pot and let that simmer along for another 10 minutes or so to develop its flavor to come together.

After that, season it with salt and pepper to taste and then, just before serving, add a healthy amount of freshly-chopped dill.

Serve it up in individual bowls with an optional dollop of sour cream.