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
