This is a classic vegetarian version of Borscht, filling and nutritious.

Soak 1 C. cannellini or other white beans overnight.  Drain and cover with water.  Add 2 t. salt and bring to a boil, then simmer until just tender.

 

Steam or boil the roots from 1 bunch of Beets until tender.  Peel them and then dice as small or big as you like.

 

Trim 2 leeks and then dice them.  Dice 2 carrots. Saute carrots and leeks in3 T. olive oil over low heat with 2 t. caraway seeds.  When the leeks begin to brown, mince 3 cloves garlic and saute another minute or two.  Add 8 C. of vegetarian broth and bring to a boil.  Reduce to a simmer.

 

Add the beets and beans and cook for 15 minutes.  The soup will turn bright red.

 

Cut a head of cabbage in half and then thinly slice one half.  You want 4 C. shredded cabbage.  Add to the soup and cook until it is just tender.

 

Season the soup with salt, black pepper and lemon juice or apple cider vinegar.

 

Serve with plain yogurt or sour cream.