1. Add beets and enough water to cover and be about 4 times beet's volume. Lightly saute onions, carrot and parsnip in pan with cabbage and dill. Add greens at the last minute to the sauteed vegetables, stirring as they immediately wilt.
2. Add vegetable mix to beets in water. Add salt and pepper to taste. The water should cover all the vegetables you have added. Cook over low heat for at least 2 hours until beets have gotten tender, the water has gotten very pink and all the veggies are cooked and very soft.
3. Serve hot. You may wish to add vinegar to the pot or to the individual servings. If adding to the pot, start out slowly, 1/4 cup at a time to taste. When you like the taste, stop.
We usually serve this hot, with a boiled potatoes on the side to add.