INGREDIENTS:
3 Whole Beets- peeled and shredded (or cubed, if it’s easier)
¼ Head Cabbage- shredded
½ Onion- finely chopped
3 Cloves of Garlic- minced
3 Carrots- chopped
½ tsp preferred cooking oil
¼ tsp fresh squeezed lemon juice.
¼ bushel of parsley- chopped
Sea Salt & Black Pepper (to taste)
PROCEDURE:
Shred beets and cabbage in food processor or by hand (subtract 50 calories for your efforts!)—or buy ready!
Heat oil in large soup pot on medium-high heat for about 45 seconds. Add onions, then lower heat to medium, stirring occasionally, until onions become translucent. Stir in garlic, then, after about a minute, add the beets, cabbage, carrots, salt & pepper. Stir occasionally for a few minutes.
Add water until all ingredients are submerged, about half way up the pot. Increase heat to high and let the water come to a full boil. For faster boil, you can boil water separately in a tea kettle first.
Lower temperature to medium-low and cover pot. Check potatoes for tenderness in about 30 minutes. Add lemon juice and parsley. Remove from heat.
Ladle soup into bowls. Can be eaten warm or cold.
Serves 8