Winter borscht

Ingredients:

• 6 large beets, peeled and grated
• 2 large potatoes, peeled and diced
• 2 cups thinly sliced ​​cabbage
• 8 cups beef broth
• 3 tablespoons red wine vinegar

Preparation:

1. In a large saucepan, combine the broth, beets, and potatoes and bring to a boil, then reduce heat to a simmer. Cover and simmer until the vegetables are tender, about 20 minutes.
2. Remove the lid and add the cabbage and wine vinegar. Season with salt and pepper to taste. Cook for another 15 minutes, stirring occasionally. Ladle the borscht into serving bowls and serve warm.