Bountiful Borscht

Borscht is a wonderful hot or cold soup:  refreshing in the summer or comforting in the winter.  People often ask me what is in borscht and the answer is, "besides beets, anything really."  It's a staple soup in Russia, Poland, Ukraine and most of Eastern Europe.  It is sort of a grabbag soup- just add in what you have and go from there.  I've never made two borschts alike.  Here's today's version:


Saute in a large soup pot until soft:

1/2 large onion
1 handful chopped leeks
1 tablespoon olive oil

Then add and bring to a boil:

6 cups water
2 handfuls chopped beets
1 handful chopped carrots
2 large potatoes
2 handfuls beet tops

Lower to a simmer and season with:

2 tablespoons red wine vinegar
1 teaspoon black pepper
1 to 2 teaspoons sea salt
1 tablespoon cumin seeds
1 teaspoon paprika
1 tablespoon parsley

Serve with sour cream or any desired garnishes.  Other versions include:  cabbage, apples, orange juice, tomatoes.