This brightly colored vegetable-based soup is most commonly made with beets, although it can also be made with tomatoes. Borscht is served hot or cold; the hot version will often include beans, additional vegetables (mushrooms, red peppers), or meat (chicken, pork or beef).
2 cups beets, peeled and shredded
1 cup carrots, shredded
1 cup sweet onion, chopped
2 cups water
¼ tsp sea salt
2 cans chicken broth (14.5 ounces each)
1 cup cabbage, shredded thin
1 tbsp olive oil
1 tbsp lemon juice
1. In a saucepan bring the beets, carrots, onion, water, and salt to a boil. Reduce heat, cover and simmer for 20–30 minutes.
2. Add in the chicken broth, cabbage, and olive oil and simmer for 15 minutes. Stir in lemon juice before serving.