a borscht lunch setting

The coop (Azure Standard) truck arrived in the Walmart parking lot one afternoon, the sun was high in the sky and blazing hot while the asphalt in the parking lot only intensified the heat. Some of us felt comfortable enough to unload and place all packaged boxes, bags, cans and jars in separate piles for the others to pick up and put into their cars. I was especially thankful for this delivery because in this particular order were some organic beets and cabbage. The beets were outstanding and delicious as was the cabbage, and since I had an adequate supply I decided to make borscht soup. The main ingredients are onions, garlic, beets, carrots, cabbage, potatoes, tomatoes, and spices. You may prefer to make it entirely vegetarian and use vegetable stock but I used chicken stock in this day's batch.

This soup involved quite a bit of chopping and shredding, yet the cooking time was no more than an hour. But like so many other soups the taste only becomes richer and tastier as it sits in your refrigerator. The soup may be eaten cold or hot. Now my husband is good about trying new things, even some of my healthier concoctions, but as long as I warm this soup before serving it, he enjoys it and even calls it very good! I topped mine with a dollop of plain yogurt, too lazy to run out into the hot sun and snip a sprig of dill to garnish.

You may use your imagination😊