8 cups vegetable broth
half of a green cabbage
4 beets, peeled
about 3 cups fresh dill
Chop cabbage and julienne beets into small matchstick sized pieces, about 2 inches x 1/4 inch. Bring broth to a boil and reduce heat. Add the cabbage and beets and let them simmer while you chop the carrots. Julienne carrots in matchstick sized pieces and add to the pot. Simmer about 15 more minutes.
Meanwhile, wash and chop the dill and add to the pot. Simmer another couple of minutes. Taste test to see if everything is cooked and serve. I like to put a few individual portions in the freezer for later as well.