This is my favorite borscht recipe. It is served hot like the traditional Russian soup.
3 medium size beets with leafy topsPeel beets and shred coarsely, chop beet tops, discarding stems and wilted leaves. Place all ingredients in crockpot. Cover and cook on low for 6-8 hours, or until cabbage and beets are tender. Season with salt and pepper to taste. Serve with a dollop of yogurt or sour cream.