<div data-youtube-video><iframe width="640" height="480" allowfullscreen="true" autoplay="false" disablekbcontrols="false" enableiframeapi="false" endtime="0" ivloadpolicy="0" loop="false" modestbranding="false" origin playlist src="https://www.youtube.com/embed/vFHBOKa_ZG0?si=y4Fp860EvXBFTZJF" start="0"></iframe></div> Please avoid using too many LoRA's as that can mess up your image!remember to leave hearts and reviews &lt;3~ Vixon's recipe for Ukrainian Beet Borscht Soup ~Ingredients2 tablespoons olive oil4 beets peeled and diced ½ inch, approx 1 ½ pounds2 carrots diced ½ inch1 large russet potato peeled and diced ½ inch½ small green cabbage thinly sliced2 cloves garlic minced4 cups vegetable broth4 cups beef broth (I enjoy adding a ham bone &amp; some people like adding 2 cups diced ham as well)2 tablespoons chopped fresh dill2 tablespoons fresh lemon juice1 teaspoon lemon zest1 bay leafsalt and black pepper to tastesour cream for servingInstructionsIn a large soup pot, heat the olive oil over medium-high heat. Add the beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.Add the garlic and cook for 30 seconds or until fragrant.Pour in the broth and add the bay leaf. Simmer uncovered for 20-25 minutes or until the beets and carrots are tender.Discard the bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with salt and black pepper.Serve with a dollop of sour cream and additional fresh dill.

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