In your large soup pot melt butter and add chopped onion. Sauté until onions are browned. Add water, soup bone, bay leaf. And boil 15-20 minutes.

While you are waiting for your water to boil chop your cabbage and beets.

Remove soup bone and set aside to cool.

Add beet juice, cabbage, vegetables, dill. Bring to a boil again.

Remove meat from the bone and chop into bite size pieces. Add to soup.

Remove dill sprigs and bay leaf. Add salt and pepper to taste.

Add 2-3 table spoons of heavy whipping cream to your bowl of soup.

Great with fresh baked bread ❤️

Leftovers can be frozen for later ❤️