Makes 5 quarts

7 medium beets with tops, separated and chopped (about 1 ½ pounds/680g)
2 medium potatoes ½ pound/227g
½ cup/30g, chopped chopped parsley
½/30g  cup, chopped parsley stems
4 dried or fresh mushrooms
1 clove garlic, crushed (optional)
2 quarts/2 liters water
1 1/2 cups/360ml beet kvas
3 beef bouillon cubes or 1 tablespoon concentrated meat extract (glace)
2 teaspoons/11g salt
1 tablespoon/12.5g sugar
Handful chopped dill
Sour Cream for garnish*

Peel the beets and the potatoes.  Cut into dice.  Combine all ingredients, except for sour cream and dill,  in a large pot.  Bring to a boil.  Reduce heat to medium, cover and let cook for 30-40 minutes.  Remove vegetables from broth. Pass the vegetables through a fine fine blade of a food mill or place in a blender and puree until smooth.  Return the puree to the kettle.  Add in chopped beet tops and dill to the puree.  Heat soup on medium heat for about 10 minutes, or beet tops are softened.  Serve in a bowl with a large dollop of sour cream.

*additional ingredients may be added.  Prepared horseradish, lemon juice or viegar, rye bread cubes, pierogi or chopped hard cooked eggs