This is my favorite borscht recipe. It is served hot like the traditional Russian soup.
Peel beets and shred coarsely, chop beet tops, discarding stems and wilted leaves. Combine all ingredients in large stock pot. Bring to a boil, reduce to low, cover and simmer until beets and cabbage are tender (about 45 minutes). Season with Himalayan salt and pepper to taste. Serve with a dollop of yogurt or sour cream.