Fill large saucepan with 2 quarts of water or chicken stock
Add beets, carrots and onions until cooked, approximately 15 minutes
Add cabbage and tomato paste
Add sugar, garlic, salt and pepper
Take off heat and let sit for 5 minutes
Remove half of mixture and puree, then add back to the saucepan with the other half
Garnish with a dollop of sour cream and dill
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