Ingredients
• 6 cups chicken stock, beef stock, or vegetable stock for vegetarians
• 3 medium beets, washed well
• Tymek’s beet juice/KVASS
• 3 large potatoes, peeled and chopped into cubes
• 3 medium carrots, thinly sliced or shredded
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 1/2 head cabbage, cored and shredded
• salt and pepper to taste
• 1 tablespoon fresh dill, chopped
• sour cream for topping (optional)
• 1 cup lima beans cooked or from a can/jar
• Sliced sausage(optional)
• Fresh green dill

Instructions
1. Place beets in a large pot and fill with just enough water to cover them. Cover pot and boil until tender, about 45 minutes. Remove beets from pot to a plate or cutting board and set aside to cool.

2. Add broth, carrots, and potatoes to beet water and boil covered for about 15 minutes, and then add onions, garlic, and cabbage.

3. Peel and slice the cooked beets and add to pot. Cook until the beets lose their color, about 30 minutes. Add lima beans and sausage if desired, dill, salt, and pepper then reduce to simmer for 10 minutes.

4. Serve hot topped with sour cream and sprinkle with fresh green dill

Many recipes for borscht add sausage or beef. Feel free to add meat of any kind.