Easy Borscht (Beet soup) 3-4 Spoons

A dish common in East Europe and North Asia, this cheap dish can be served hot, cold, with greek yogurt/sour scream, and can be vegetarian and vegan! This recipe doesn’t have a strong ‘raddishy’ taste, and is a subtle, starchy dish.

Ingredients (takes 20-30 minutes)

A food processor

Four cups vegetable or chicken broth

2 (15 oz) cans of ‘original cut’ beets

2 teaspoons white vinegar

Fish, beef, potatoes, carrots, onions, green peas, fresh dill (optional)

Boil the broth, add peas, carrots, and a sprinkling of dill for 10 minutes.

Gently brown the beef, skillet the fish, and stirfry the carrots, onions, and potatoes with the white vinegar. Set aside.

Drain the beets and discard the liquid. Process the beets in a food processor into either small chunks, or into a thick goop. Or anything in between.

Add all into pot on high heat, salt, pepper, and vinegar to taste.