Cabbage Potato Soup: Cook 4 diced potatoes and 4 diced carrots in enough water to cover. Meanwhile in another pot, shred one small cabbage and 1 med onion and cook in enough water to cover with ¾ tsp salt and ½ tsp pepper until just tender. When potatoes/carrots are tender, drain water into pot with cabbage and mash mixture together with 1 c. light sour cream and2 tsp minced dill weed. Add sour cream mixture to cabbage broth very slowly to avoid curdling, stirring continually. Serve immediately.

Pickling beets allows you to cook up a bunch of beets at one time and enjoy them over several weeks, without them spoiling in the refrigerator. They are also great to add color to a green salad.