Summer Borscht

2 medium size fresh beet roots, 4-5 cups of cold water.

6 cups of cold water, 2 tablespoons vegerable oil, 1 medium size thinly sliced onion, 1 large carrot, diced, 2 medium size potato peeled, cut into 1/2-inch pieces, 1 1/2 cups finely sliced cabbage, salt, pepper and sour salt by taste.

1. Pour water into pan and boil. Put beet roots into boiling water and continue to boil until beets are soft. It will take approximately 1 hour. Take beets out of water, peel and thinly shredd.

2. Bring 6 cups of water to boil. Add carrots; reduce heat, cover, and simmer for 10 minutes. Meanwhile saute on a frying pan onion with vegetable oil for 5 minutes, add shredded beets and saute for next 10 minutes.

3. Add onion with beets to a pot with carrots and add potatoes chunks. Simmer for next 5-8 minutes. Add cabbage and cook about 15 minutes. Season with salt, pepper and sour salt. Ladle soup into bowls. Top with yogurt or sour cream.