Adapted from: https://www.spendwithpennies.com/borscht-recipe-beet-soup/
2 Tbs Olive Oil
4 lg Red Beets 1/2 inch diced (approx 1.5 lbs)
2 Carrots 1/2 inch diced
1 lg Potato peeled, 1/2 inch diced
1/2 sm Green Cabbage shaved
2 Cloves Garlic minced
8 C Broth of your liking
Herbs to taste
2 Tbs Lemon Juice fresh
1 tsp lemon zest
1 bay leaf
Salt and pepper to taste
Sour Cream optional, for serving
Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine. Cook for 10 minutes to slightly soften the vegetables. Add in the garlic and saute for 30 seconds or until fragrant. Pour in broth and simmer for 20-25 minutes or until the beets and carrots are tender.Stir in the herbs, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and pepper. Serve with a dollop of sour cream on top.