Ingredients:

3-4 Beets

2 Potatoes

1 Onion

Olive Oil

Garlic

Knorr Bouillon Cube

4 cups of water

Juniper Berry

Pepper

Dill

1/2 head of cabbage

Sour Cream or Greek Yogurt

Begin by boiling the beets and potatoes in two separate pots. Next chop an onion. In a large pot drizzle olive oil and and minced garlic (Fresh if possible) and the chopped onions. Place on a simmer. Prepare a Knorr bouillon cue with 2 cups of water and add to th larger pots. Continue simmering. Once the potatoes and and beets are cooked through, skim them, and chop them. Place the potatoes and beets into the pot to simmer. Crush one juniper berry and place into the pot as well. Next sprinkle, pepper, garlic, and dill to taste. Add 2 more cups of water to the pot and let it simmer until the consistency is as desired. While the soup is simmering, shred half a head of cabbage. Once the soup is near completion, add the cabbage, to maintain a slight crispness. When finished serve the soup with a dollop of sour cream or Greek yogurt and sprinkle with fresh dill!

Side Note: We make a little garlic cheese bread to dip in the soup with a gruyere and swiss cheese blend.