Spring Beet Soup

1 Tbsp extra-virgin olive oil or butter
1 medium onion, cut into thin crescents
1 clove garlic, minced
1 tsp sea salt
3 to 4 cups water
1 bunch spring beets, cut into large matchsticks (save the beet greens)
1 carrot, cut into large matchsticks
1/4 head cabbage, shredded
2 Tbsp freshly squeezed lemon juice
1 Tbsp tamari or shoyu (I omitted this)
1 Tbsp snipped fresh dill or 1 tsp dried, for garnish
1/4 cup sour cream, for garnish
Sliced radishes, for garnish (optional)

1. Heat oil in a 4-quart pot.  Add onion, garlic, and salt; saute until soft.  Add water, beets, carrots, and cabbage and bring to a boil.  Lower heat and simmer, covered, for 10 to 15 minutes, until vegetables are tender.
2. Meanwhile, wash beet greens, remove tough stems, and cut greens into short, thin strips.  Add beet greens, lemon juice, and tamari to soup; simmer another 3 to 5 minutes.  Serve at once, garnished with dill and sour cream.

Source: Feeding the Whole Family

Try #1 - April 21, 2013
This was great, and easier than borscht.  I pureed it for the 3 kids, and they all liked it too!  We used sliced radishes as well as the sour cream for garnish.