Fresh beets give this classic Ukrainian soup a deep ruby hue, making it almost too pretty to eat. Almost.

Serves 6

Prep Time: 30 minutes

Cook Time: 20 minutes

In a large sauce pot, sauté beets, onion and carrots in olive oil until tender, about 5 minutes. In a separate pot bring the vegetable stock to the boil. When the vegetables are tender, add the stock and shredded cabbage and simmer for 20 minutes. Season to taste with salt, pepper, and lemon. Ladle into serving bowls and garnish with parsley and a dollop of sour cream.