• 1 pound of lean pork
• 8-10 cups of water
• 4 med chopped potatoes
• half head of chopped cabbage
• 4-6 chopped beets
• chopped fresh dill (about 1/4 cup)
• 1 medium onion
• 2 TB butter
• 4 medium finely chopped carrots
• 4 finely chopped tomatoes (canned or frozen)

In a pan, brown pork.  Add the browned pork to a large soup pot with water and boil for 15 minutes.  Add potatoes and boil another 10 min. Add cabbage, beets, and dill.  Boil another 20 min.

Meanwhile, in a separate pan, brown onion in butter.  Cook until golden. Add carrots to the onions and cook until tender. Add tomatoes and simmer slowly for 10-15 minutes.  Add the pan vegetables to the soup pot.  Add enough water to make the consistency of soup you enjoy.  Add salt to taste.  Cook until all the vegetables are soft.  Serve topped with sour cream sprinkled with chopped parsley.