3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 T oil
1 medium onion, chopped
1/2 -1 (6 oz) can tomato paste (or ketchup, to taste)
2 quarts water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained (opt)
3 cloves garlic, minced (opt)
salt to taste
1 t. sugar (opt, but not needed)
1 t vinegar, any type (opt. -- if you didn't add in ketchup)
- Heat the oil over medium heat. Add the onion, and cook until tender. (add meat now if desired)
- Fill the pot halfway with water and bring to a boil. Add the potatoes and cook 10 minutes.
- Add the carrots, beets, cabbage and tomatoes; cook 10 more minutes.
- Stir in the tomato paste to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt (and sugar if needed).