Instructions: In a large soup pan, add onions, carrots, beets and broth. Bring to a boil and cook until beets are crisp-tender. Add cabbage, and cook until softened. Add vinegar and season with salt and pepper. Sprinkle with caraway seeds. Serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.