Serving up to 4 to 6

1/8 cup filtered water

2 large organic yellow onions, chopped

1 carrot, sliced

1 stalk of  organic celery, chopped

4 cups of shredded cabbage

4 beets, cut into sticks

2 tablespoons of caraway seeds

2 teaspoon of salt

Grounded black pepper

4 cups of water

(*1 can of organic tomato paste, about 6 ounce: do not use if sensitive to tomatos) )

2 tablespoon of organic apple cider vinegar

1 tablespoon of maple syrup

1 teaspoon of dill

Optional 2 tablespoon of extra virgin cold pressed olive oil

Heat the water with medium heat within a big soup pot

Add onion and cook  until it turns transparent color

Add the carrots, celery, cabbage, beets, caraway seeds, salt, and pepper. Then stir evenly

Add more water (and tomato paste if not sensitive to tomatoes)

Continue to cook for 20 minutes over medium heat

Add vinegar, maple syrup,  dill and olive oil

Serve it warm or cold, can be kept in fridge for up to 4 days

*avoid if allergic to tomatoes or pain is a health issue