Absolutely delicious recipe. An interesting alternative to more traditional thanksgiving soups.

Ingredients:

2 tablespoons extra virgin olive oil
12 ounces onion (1 large), medium dice
1 teaspoon sea salt
3 tablespoons minced garlic (3 large cloves)
4 ounces carrot (1 small), 1⁄2-inch quarter moon slices
1 rib celery, medium dice
6 ounces red cabbage, finely shredded
2 tablespoons apple cider vinegar
18 ounces beets (3-4 medium), peeled, medium dice
2 quarts vegetable stock
1⁄4 cup apple juice
2 tablespoons lemon juice (1 lemon)
Sea salt and freshly ground black pepper to taste
2 tablespoons chopped fresh dill (1⁄2 ounce), for garnish

Directions:

1. In 1-gallon pot, heat oil over medium flame. Sweat onion with salt until translucent.
2. Add garlic, carrot, celery, red cabbage, and vinegar. Continue sweating until cabbage
wilts.
3. Add beets and stock. Simmer partially covered, 30 minutes, or until all vegetables are
tender.
4. Add apple juice and lemon juice.
5. Season with salt and pepper. Garnish with dill.