Alexander Solzhenitsyn, a Russian author wrote: "A bowl of thin cabbage soup, half burned, was as welcome to them as rain to parched earth. They'd swallowed it in one gulp. That bowl of soup—it was dearer than freedom, dearer than life itself, past, present, and future." Soup is a favorite in Russia and Poland. This soup is made with a variety of vegetables and cabbage. "Borscht" is Slavic for beet. This soup was created in The Ukraine and adapted in other countries. Beets give this soup its distinctive color and flavor. Green cabbage is a close relative of broccoli and is known as a cruciferous vegetable that helps to stimulate our bodies detoxification system.

    1 tablespoon canola oil
    3 cups chopped yellow onion
    10 cups water
    1 (14 ½-ounce) can Italian-style tomatoes, undrained
    4 cups sliced, then chopped green cabbage
    2 russet potatoes, peeled and diced
    1 large carrot, peeled and diced
    2 stalks celery, sliced
    4 cups peeled and shredded beets, use gloves
    4 teaspoons chicken or beef base
    2 tablespoons apple cider vinegar
    2 teaspoons seasoning salt
    1 teaspoon dried dill weed
    Sour Cream

1.  Heat the oil in a 6-quart Dutch oven over medium heat.

2.  Fry the onions until translucent, then add the water, tomatoes,
     cabbage, potatoes, carrot, celery, beets, chicken or beef base,
     vinegar, salt, and dill weed. Bring to a boil.

3.  Reduce the heat and simmer for 1 hour.

4.  Serve with sour cream.

     Hint: Use a chopping board you don’t mind staining with
     red beet juice or use a open paper bag and a grater set in a
     glass bowl to prevent staining your wood chopping board or
     counter. Wearing disposable gloves is also advised.
 
     Makes 6 servings