Peel and dice carrots, beets, and celery. Chop celery greens and stalks finely.

Shred green cabbage.

Remove outer skin from onions and chop finely.

Chop dill finely.

Grate carrots, beets, celery, and cabbage using a medium grater or a Kitchenaid attachment.

Dice the onion and fry together with the shredded cabbage in oil until the onions are lightly colored.

Add the beets to the water; bring to a boil, then simmer on low heat for 30 minutes. Add lemon juice to keep the beet color.

Add the rest of the vegetables and bring to a boil again. Turn down the heat to simmer. Add 2-3 tablespoons of fresh dill.

Add the tomato juice or tomato sauce/soup.

Dissolve the cornstarch in 1/4 cup of water and add this to the simmering borscht to thicken it.

Taste and adjust seasoning with salt and pepper.

Just before serving, add a dollop of sour cream (optional).

Serve hot and enjoy.