Borsch (Beet Soup)

Shred beets into a pot using a cheese grater. A great tip for you beet first-timers: use gloves. Add your diced carrot to the pot with beets. Add your 4 cups water and 4 cups chicken broth. Bring to a boil and reduce heat to simmer for 20 minutes.

Add lemon juice. We don’t really use this for flavour but merely because the lemon juice keeps the red colour in the beets. Add your diced potato. Simmer again for 10 – 15 minutes.

Throw in frozen peas and simmer until tender. After you throw in those peas and while waiting for everything to simmer and tenderize, saute your onion in that butter until soft. Stir onions into the Borsch.

Next add your can of tomato juice and water/flour mixture. Stir well. Add your fresh dill. Bring to a boil again. Add salt and pepper and simmer until thickened.

Serve hot and with some sour cream (optional but amazing) and enjoy!