vegetarian borscht

4		beets
8  cups		cabbage
1  cup		onion
1  cup		carrots
2		celeries
2  tsp.		sugar
2  Tbsp.		apple cider vinegar
4  cups		reduced sodium chicken broth
1/2  cup		dill
1  Tbsp.		Salt
1  Tbsp.		Ground Black Pepper
2  tsp.		Clarified Ghee Butter

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cook beets in water and 2 tsp cider vinegar until just tender. Peel skins off, julienne into thin strips and set aside. Boil and Reduce beet water to 2 cups and reserve.

Shred cabbage and onion. heat ghee in large dutch oven and add cabbage and onion. sprinkle with sugar and cook down until caramelized.

Add celery and dill, cook 3 - 5 minutes. Add carrots, beet. salt and pepper then add stock. bring to a boil at medium temperature, then reduce to simmer for 1 - 1.2 hours.

serve warm with rye bread.