Shred beets and carrots. Set Aside.
Soften onion in butter, add carrots, cook for a few minutes.
Add beets and cabbage, cook for a minute.
Add broth, 1 tablespoon apple cider vinegar or 1 teaspoon of each vinegar. Season with salt, pepper and hot sauce (to your taste).
Cook until beets, cabbage are cooked through. Serve with vinegar and hot sauce at the table, and sour cream and chopped chives for garnish.
Note: Feel free to add potatoes, just as you would with any other soup.