Simmer 1 (big) thinly sliced beet in 4 c. water for 20 mins. In separate pot, saute 1 thinly sliced onion with salt and oil until soft; add 1 stalk celery + 1 large carrot + 1/2 small cabbage (all thinly sliced). Cook for 10 mins. then add beets and beet water, 3. T. dill, 1/4 c. vinegar, and sweetener to taste. Cook 20 mins. more.
This goes nicely with dairy or nondairy sour cream or yogurt.
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