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1
For the stock, wash the leeks by trimming their ends, slicing them lengthwise in quarters and separating and rinsing each layer under cold water.
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2
Put them in a large pot along with the other ingredients, cover with 6 quarts of water and bring to a boil.
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3
Reduce the heat and simmer for 2 1/2 hours, until only a 1/2 gallon of liquid remains.
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4
Remove from the heat, strain and discard the solids.
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5
For the soup, melt the butter in a large pan.
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6
Wash the leeks thoroughly; trim so only the white part remains; julienne and soften them in a large pot over medium-low heat, stirring, about 5 minutes.
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7
Stir in the potatoes and cook for 5 minutes.
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8
Add the beets and continue to cook, stirring, 5 minutes; then add the lima beans and cook 5 minutes more.
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9
Add the zucchini, lettuce, sorrel and beet greens, cover with the stock and bring to a boil.
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10
Reduce heat, add 1/2 cup of the pickle juice and simmer until the potatoes are tender.
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11
Add 1/8 cup of the dill and cool in the refrigerator.
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12
Before serving, stir in the remaining 1/2 cup of pickle juice, the vinegar, salt, pepper and remaining dill.
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13
Serve chilled with a dollop of sour cream in each bowl.
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14
(The borscht can be made several days ahead.)
