3 T apple cider vinegar
2 c. beets, sliced, with juice
1/4 t pepper
2 c cabbage, shredded (more if you want!)
1 whole carrot, sliced thin (original recipe called for 4)
1 onion, chopped
3-4 stalks celery, chopped
1 potato, sliced thin (optional if you're keeping it low carb!)
1/4 t sea salt
1 can low sodium beef broth
dill, to taste
about 3-6 soup cans of water
Place all ingredients in a pot. Cover twice the height with water. Bring to a boil, reduce heat and simmer for 1 hour. Adjust seasoning to taste.
(Cook's note: I LOVE beets so this is my new go-to miracle soup when I'm tired of the plain old cabbage version (which is usually by the end of the first week!) Vickie's modifications: Instead of placing everything in a pot, I saute the carrots, potato, onion, celery in a little of the beef broth (instead of oil!) until softened. Add chopped cabbage and continue to saute, adding more broth if needed to prevent burning. Add remaining ingredients. The original recipe called for oil (to saute the veggies) which I deleted; 4 carrots (which I cut down to 1 to compensate for the sugar due to beets; and did not include beef broth. It also called for 3/4 c of dill, and although I love dill, it was way too much, so I cut it down (start with 1-2 T) and add the dill until about 1/2 way through the simmering process. If you want it more vegetarian style, use vegetable broth or only water. Traditional borscht has beef in it, so I opted for the beef broth. Add enough water to double the amount in your pot and bring everything to a boil. Reduce heat and cover. Simmer for 45 minutes to 1 hour.
Additional variations I have seen includes adding garlic & parsley. Another version of Detox beet soup without the cabbage calls for: 4 beets, 4 turnips, 1 parsnip, 4 carrots, 2 T shallots, 1 t chopped ginger, 8 c water & 1/2 c cider vinegar! Chop all root veggies, add all ingredients to a pot, & simmer until veggies are tender.)
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