1 large beet 1 large carrot 1 large potato 1/2 medium onion 1 medium-large tomato 1 tablespoon olive oil 1 teaspoon minced garlic 4 cups chicken or beef stock 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 cup chopped dill 1/4 cup chopped parsley 1/4 cup chopped basil 1 to 2 tablespoons lemon juice 1/4 cup sour cream

Step 1 Peel and thinly slice the beet, carrot, potato and onion. Slice the tomato.

Step 2 Heat the oil in a large skillet over medium-high heat. Add the sliced vegetables and the garlic and cook for 5 to 7 minutes, stirring often.

Step 3In a separate medium saucepan over medium-high heat, bring the stock to a boil. Add the cooked vegetables to the stock. Reduce the heat and simmer for 15 minutes.

Step 4Stir in the salt, sugar, dill, parsley, basil and lemon juice. Cook for 5 minutes. Serve hot with sour cream.

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