3 tablespoons butter
1 large onion, chopped
1 clove garlic, chopped
8 cups beef stock
3 medium beets with leaves, peeled and sliced
1 large carrot, peeled and chopped
3 small potatoes, peeled and cubed
2 tablespoons fresh dill, chopped
1 cup green cabbage, chopped
1 cup diced tomatoes
1 tablespoon cider vinegar
1/2 cup sour cream
salt and pepper

1. Melt butter in a skillet over medium heat and add the onion and garlic, sautéing until tender.
2. Meanwhile, in a large soup pot, bring chicken stock to a boil and add the beets, boil for about 10 minutes, then add the carrots, potatoes and dill.
3. When potatoes just begin to give to a fork, stir in the cabbage, chopped beet greens and diced tomatoes. Reduce the heat to a simmer and cover, cooking for about 20 minutes.
4. Season to taste with salt and pepper, stir in cider vinegar and serve with a doll of sour cream.

Makes 6 servings

I have always been under the impression that Borscht is a horrible disgrace to the idea of food and that most people find it absolutely repulsive. Perhaps it's the idea that it's supposed to be eaten cold. Perhaps it's because it's purple. Perhaps it's just because people don't like beets, I don't know. I decided to try and make some and see if this is all some sort of bizarre childhood memory where I accidentally ate some spoiled some cream and attributed it to borscht instead.

It's not half bad. The recipe I used said to serve it hot, so I served it hot. It's not climbing up the rungs of my favorites, but it's different, warm and filling. A little splash of apple cider vinegar seems to really bring together the flavors of beef, beets and other vegetables and the sour cream, when swirled in, gives it a really pretty color. I ate a second bowlful and within a few hours I was peeing a putrid orange and purple fluid.

Despite its non-revolting nature, I am not sure that I would make borscht again. I think I like the novelty of eating something purple more than I actually enjoyed the soup. It's a nice autumnal harvest sort of thing, but as a main dish it is not as satisfying as I would like and as a separate course I'm not sure it's worth the effort.