Russian Borscht | Cruise Scoop

Ingredients

• 8 C (1893 ml) low sodium beef broth
• 2 C (450 ml) tomato sauce
• 2½ C (170 g) cabbage, shredded
• ½ C (35 g) carrots, shredded
• 1 C (100 g) onions, thinly sliced
• 2 tsp (8 g) sugar
• 2 C (300 g) raw beets, cut into strips
• Salt and pepper to taste
• 2 tsp (10 ml) vinegar