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A great soup made with beetroot from Russia.
When prepared with vegetable stock, it will be 
suitable for vegetarian

8 oz ( 225g ) cooked beetroot, peeled and cut into small strips
12  oz  (350 g ) white cabbage, shredded
12 oz ( 350 g ) potatoes, peeled and diced
1 large onion, peeled and finely chopped
1 teaspoon of caraway seeds
2 1/2 pints of chicken or vegetable stock
1 tablespoon of vinegar
salt and freshly ground pepper
some sour cream 

1. bring stock, vinegar and beetroot to the boil and let it simmer gently for 20 - 30 minutes

2. add the cabbage, potatoes, onion and the caraway seeds, let it simmer for 20 - 30 minutes

3. check seasoning

4. serve with sour cream on top

Bon Appétit