Make stock with the bony parts of two rabbits, cooking it long and slow to extract as much flavor as possible. Cook overnight, carefully topping off the stock pot with water before you turn out the lights and go to sleep, making sure the flame is as low as possible. In the morning, remove from heat; the stock should be peat colored.
In an enameled, cast iron pot, saute an onion or two and a carrot. Add dill and a nice fresh tomato from the garden. Pull four or five good-sized beets from the garden; wash off the dirt and peel them. Grate into the pot. Add stock by the ladleful. Remove meaty pieces from bones and add to pot. Simmer gently. Add a cup or two of uncooked, fermented sauerkraut. Add salt and pepper to taste. I made the borscht late at night, put it in the fridge, and reheated it for dinner the next evening, adding another two cups of sauerkraut before serving.
My wife also roasted sliced potatoes and onions in the oven and for my second helping I added a scoopful to the bottom of the bowl. My son likes sour cream; I like the tang of good kraut.