Vegetarian Borscht

(Serves 4-6 as main dish or 6-8 as a starter or side dish)

The basic recipe is vegetarian. Use meat stock and/or add cooked meat of your choice at the end if desired. Beef is traditional. I added sliced chicken sausage last time, and it was great. 

3-4 large beets, cut into matchsticks or small cubes
3-4 large carrots, cut into matchsticks or small cubes
1/2 small cabbage (I used red cabbage here), shredded
1 medium onion, diced
2 cloves garlic, minced
6 cups water or vegetable stock
1/4 cup soy sauce (optional but it does help add depth to the flavor, especially if you are going vegetarian)
1/4 cup apple cider vinegar (could substitute other kinds of vinegar)
1 lemon, juiced (or about 2 tbsp lemon juice)
2 tsp dried dill
1 tsp caraway seeds
salt and pepper to taste
olive oil (or other oil for sauteing)

In a large pot, saute onion in olive oil for about 5 mins until soft and slightly browned.
Add garlic and saute for 1 min.
Add carrots and beets and saute, stirring often for 10 mins. (If beets are older and less tender you might want to add them a few mins before the carrots to give them a head start.)
Add cabbage and saute, stirring often for 5 mins.
Add stock, soy sauce and seasonings and simmer for about 10-15 mins until vegetables are tender.
Add vinegar and lemon juice and you are done!

Serving ideas:
Sour cream
Greek yogurt
Horseradish
Fresh ground black pepper