3 quarts kielbasa, beef, or vegetable broth2 lbs cooked, fresh beets
2-3 cloves garlic
1 tablespoon vinegar
1 sprig of dill-weed
Cut beets into thin julienne strips. Add to simmering stock along with any of the escaped beet juices. Mince and add garlic. Add vinegar and dill. Simmer until flavors are blended, don’t boil or you’ll loose the color. You can serve it over Kielbasa or potatoes, or in a bowl with rye bread and butter.