Beet Soup (Borscht)

Begin by cutting off the roots and the leaves of the beets and setting the trimmed beets in a large pot of boiling water. Boil the beets for 30 minutes.

While the beets are cooking, prepare the vegetables. (Keep them separate as they will be added at different points in the cooking process.) Chop the sweet onion, carrots, and finely shred the cabbage.

When the beets are done, run them under cold water and gently rub the skin off. Trim the ends as needed and chop the beets into bite-sized pieces.

Place 1 tablespoon of the butter as well as the onions and the carrots in a large pot and heat on medium-high. Simmer for a few minutes until the onions tun soft and translucent.

Add the water and the chopped beets. Reduce the heat and simmer, covered, for 20 minutes.

Add the cabbage, chicken or vegetable stock, apple cider vinegar, and salt. Stir and simmer for an additional 15 minutes.

At this point, you could serve the soup as-is. As for me, I like to use a hand blender or a food processor to break down the vegetables a little more.

Season with salt and pepper to taste. Garnish with a tablespoon sour cream and grated cucumber or cabbage.