Even if you think you wouldn’t like borscht, I think you will like this recipe. And if you really don’t like cabbage, you could leave it out but it really does seem to disappear into this soup.
This recipe goes together easily but takes a bit of peeling and chopping vegetables. You may want to put the soup together the night before then place in the fridge overnight. Or make this on the weekend and enjoy it through the week.
Beets can be messy to handle. I highly suggest using rubber gloves. I keep the disposable medical type on hand for just this type of job. Faced with wanting to make a borscht which required peeling and chopping beets, I decided to try roasting them first which would make them easier to peel and then dice. Roasting concentrates the flavours and any juice which does leak out can be poured into the soup. I found that it was still easier to use the vegetable peeler to remove the skin. I roasted the beets the day before then diced them just before adding to the soup. Not up for all this work??? Try buying canned beets and dicing them!!
Accompany the borscht with a loaf of rye bread (dark if you can find it) and dinner is done!!