Dmitry's Borscht

4 carrots (grated)
2 medium onions (1/2 cm chunks)
6 beets with greens (roots grated, stems chopped, leaves sliced in thin strips)
1 can kidney beans
6 medium thin skinned potatoes (quartered and sliced)
1-2 T lemon juice
sour cream
dill (lots, chopped fine)
vegetable broth
olive or sunflower oil

1. Saute onions in oil in large dutch oven
2. add carrots and cook till softened a little
3. add beet roots and stems and splash in lemon juice and soften
4. add broth until doubled volume in pot (approx 5-6 cups, half broth, half water), add potatoes.
5. taste broth to ensure lemon juice is noticeable - add more if not. salt (or soy sauce) to taste.
6. bring to boil and reduce to simmer
7. simmer 10-15min until potatoes done.
8. add kidney beans and beet greens, cover, allow to wilt. stir once wilted.
9. serve with dill and sour cream

note: the lemon juice fixes the red color from the beets.