4 cups of low-sodium chicken, vegetable, or beef stock
3 cups of water
½ head of medium red or white cabbage, shredded
2 medium beets, peeled and shredded
1 large carrots, shredded
1 cup of chopped onion
3 cloves of garlic, minced
1 ½ tbsp. of tomato paste
1 tbsp. of olive oil
1 tablespoon of freshly chopped dill
1 tbsp. of lemon juice
1 large tomato, diced (optional)
1 medium potato, peeled and diced (optional)
Kosher salt and pepper to taste
In large pot, sauté onion with olive oil over medium heat for 2 minutes or until tender.
Add garlic, tomato, carrots, beets, cabbage, and potato. Continue to sauté the ingredient for additional 1 minute.
Pour stock and water into the pot. Bring to boil.
Lower the heat, add diced tomato, dill, lemon juice, and cover the pot with a lid. Simmer for 20 minutes or until all vegetables are tender and soft.
Season with salt and pepper to taste.