Spring Borscht

-4 large beets; fermented* see note below

-6 cups vegetable stock

-2 yellow onions; whole, peeled

-1 Tbsp fresh dill; minced

-1/2 tsp dried marjoram

-1 bay leaf

-3 cloves garlic; minced

-2 carrots; diced

-1 large russet potato; diced

-1/2 head green cabbage; shredded

-Red wine vinegar; to taste

-Salt and pepper; as desired

In a large pot combine beets, stock herbs and onion. Bring to a simmer and cook until onion is totally soft; about 20 minutes. Remove onion and compost. Add in garlic, carrots, potato and cabbage and cook until cabbage is wilted and potato is tender. Season with vinegar, salt and pepper to taste.