Red Beet and Cabbage Borscht

1. Chop the beets, cabbage, carrots, leek, and celery into bite-sized pieces.

2. Place the chopped vegetables in a large pot and cover with water or vegetable broth.

3. Bring to a boil over high heat, then reduce to a simmer and cook until vegetables are tender, about 30-45 minutes.

4. Season with salt and pepper to taste, and serve hot.

Tips

1. Experiment with cooking methods to enjoy vegetables you might not like raw.

2. Use soups or stews to incorporate more vegetables into your diet.

3. This dish is great for using leftover cabbage and boosting immunity during cold weather.