Heat 1 tablespoon of ghee in a large soup pot. cook 2 cups of chopped beets, 1/2 cups carrots and 1 cup of chopped onion until soft (8-10 minutes.) Add 2 cups of a rich stock 1 cup shredded cabbage, 1 tablespoon red wine vinegar, simmer for 30 minutes. Add salt and pepper to taste. Garnish with a dollop of sour cream. Option: you can dredge small cubes of lean meat, (like sirloin,) in flour and brown in olive oil and add to soup when you add the stock. Cook until meat is tender.