This can be eaten hot or chilled.

2-1/2 c water, salted
2 c shredded fresh beets
1 c shredded carrots
1 c shredded cabbage
1 c chopped onion
2-3 c stock (or more water, though stock is preferred)
1 T butter or olive oil
1 T lemon juice
salt and pepper, to taste
sour cream (or yogurt), for serving

1. Bring the 2-1/2 cups salted water to a boil. Add beets, carrots, cabbage and onions. Simmer for 20 minutes.

2. Add the stock and butter or oil. Simmer an additional 15 minutes (or until desired tenderness of vegetables is reached). Stir in lemon juice. Taste for seasonings.

3. Serve hot or chilled, topping with sour cream.