Borscht (Beet Soup)

• 2 cups peeled beets (boil enough to loosen skins)
• 1 1/2 cups other roots, such as radishes, turnips, carrots or rutabaga
• 1 cup onion or scallions
• 2 cups vegetable or meat stock
• 2 tomatoes, diced (optional)
• 1 cup shredded cabbage (red or green), or other greens
• 1 Tbsp vinegar
• salt and pepper

1. Cube or chop beets, other roots, and onions, and simmer for 20 minutes in stock.

2. Add rest of ingredients and simmer another 20 minutes. Adjust for salt and pepper.

Serve with a dollop of sour cream, cottage cheese, or yogurt.