Shred the following vegetables using the large shredding blade on a food processor, or dice all vegetables small.

• 1 medium onion
• 2 large beets
• 1 large potato
• 1 large carrot

Place all vegetables into a large soup pot, and add the following ingredients:

• 7 cups water
• 2 tsp. salt
• 1 quart canned tomatoes, diced or one 28-oz can
• 2 cloves garlic, minced

Bring to a boil and simmer until vegetables are tender.

Meanwhile, saute the following in a large frying pan:

• 6 cups cabbage, shredded
• ¼ cup olive oil
• ⅕ tsp. red pepper flakes

Saute until cabbage is tender and starting to brown.

When vegetables are cooked, mix the cabbage into the soup. Remove from heat and stir in:

• 2 Tbsp. fresh dill, minced or 2 tsp. dried dill
• ¼ tsp. celery salt
• 2 Tbsp. lemon juice

Serve with non-dairy sour cream.