1 bay leaf
3 tablespoons lemon juice
1 1/2 tablespoons dill, fresh, chopped
1/2 cabbage head, shredded
1 cup sour cream, for garnish
1/2 cup dill sprigs, fresh, for garnish
1 tablespoon butter
1 pound fresh beets, peeled and shredded
2 onions, medium, diced
1 1/2 quarts beef stock
1. In a large pot, melt butter in oil; sautй beets, onions, and cabbage until soft. Add stock and bay leaf, and bring to a boil; reduce heat to a simmer, and cook 15 minutes. Remove from heat.
2. With a hand blender, or in a food processor, in small batches, puree soup. Strain through a medium sieve.
3. Add lemon juice and chopped dill, and mix well. Adjust seasoning to taste, with salt and black pepper. Let soup chill in refrigerator overnight.
4. When thoroughly chilled, taste soup for seasoning once again (cold dulls flavors- a well-seasoned hot dish requires additional seasoning cold.) Adjust seasoning with lemon juice, salt, and black pepper. Serve in chilled bowls, garnished with sour cream and fresh dill sprigs.