Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine the first five ingredients in a large non-reactive pot. bring to a boil, then reduce heat and allow the soup to simmer for 2= hours. half an hour before serving, remove beets, keeping the broth at a simmer. when beets are cool enough to handle, peel and grate them (the peels should slip right off). then return them to the pot. stir in lime juice and sugar, then season with salt and pepper. serve, garnished with a dollop of sour cream and/or some snipped chives.

Target recipe: cut the red cabbage, celery, carrots and onion into smaller pieces and chop them in a food processor. sauté vegetables in olive oil in a soup pot, stirring occasionally, over low heat for 8-10 minutes until tender. in the meantime, cut the cooked beetroot into smaller pieces and chop them in a food processor; add to the vegetables in the soup pot, stir. add vegetable broth, vinegar, sugar and thyme, bring the soup to the boil, then reduce heat and cook for about 5 minutes. remove from flame. mash the vegetables to desired consistency with a stick blender. if the soup is very thick, dilute it with a little water. serve warm or cold with the addition of sour cream (1 tablespoon per serving).