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1
Place the beets into a large pot and cover with 4 cups of water.
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2
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 20 to 40 minutes.
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3
Meanwhile, place the tomatoes and tomato puree in a blender and blend until smooth.
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4
Set aside.
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5
Meanwhile, heat the butter in a skillet over medium heat.
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6
Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
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7
Stir in the mushrooms and cook until tender, about 10 minutes.
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8
Stir in the carrots, celery, tomato mixture, half of the dill, and the vegetable bouillon.
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9
Continue cooking and stirring until the carrots are tender, about 10 minutes.
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10
Remove the beets from the cooking liquid and place them in the freezer in a bowl.
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11
Stir the mushroom mixture, potatoes, kidney beans, including the liquid, and 6 cups of water into the beet water.
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12
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes.
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13
Peel, then grate the chilled beets.
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14
Stir the beets, cabbage, and remaining dill into the soup.
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15
Cover and simmer until the cabbage is tender, about 5 minutes.
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16
Stir in lemon juice and season with salt and pepper.
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17
Remove from heat and allow soup to rest for at least 2 hours.
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18
Bring soup to a boil, and serve hot with a dollop of sour cream.
