Beets and other veggies make this a colorful, flavorful vegetarian-style borscht recipe. Authentic Borscht might employ the use of  "Kwas" (or "Kvas"); a fermented rye product. Kwas can be likened to a beer of sorts. Rye flour( or rye bread) and water are used to make it (some recipes call for a pinch of yeast too). The rye mixture ferments for days; the water is poured off to ferment some more, adding a twang to the soup.

An already-brewed Kwas might be found at some specialty markets, but the soup is quite good without it. Some authentic recipes also call for homemade sauerkraut to be added to the Borscht. Most people would probably prefer the less tangy, milder recipe found below.

For those desiring the tang, homemade sauerkraut is fairly easy to make, and is completely different from any canned sauerkraut. To make it, slice up a cabbage, sprinkle it well with salt, adding enough water to cover the cabbage. (Keep the cabbage weighted down with a plate, so it is submerged in its juices/water). Let it sit  in a crock in the kitchen for five days or so; it turns into authentic, naturally fermented sauerkraut, which many would claim is a healthful food full of beneficial bacterial cultures.

Another element often added to Borscht: Beef broth and even chunks of beef. This would make for a heartier soup with even more flavor, if desired. But the simple recipe below makes a delicious, vegetarian-style soup, full of flavor. Serves 4-6.

Ingredients:

• 2 medium-sized beets
• 2 potatoes, diced1
• 1-2 carrots, diced
• 1 c. or so slivered cabbage
• 1 TBS. rye flour (or substitute white flour)
• salt to taste
• 1/4 tsp. toasted caraway seeds
• 2 tsp. white vinegar

Bake an hour or more (depending on size), at 375 degrees, wrapped in foil, until tender: > 2 medium-sized beets

After beets cool, prepare by skinning and julienning. Set aside.

Cook in water to cover: > 2 potatoes, diced > 1-2 carrots, diced

Grill in olive oil: 1 c. or so slivered cabbage

In small soup pot, add grilled, tender cabbage, and: > 1 TBS. rye flour (or substitute white flour)

Add, bringing to a boil, boiling 2 minutes: > Vegetable broth from cooking the veggies, plus more water if necessary

Mix everything together: > The cooked cabbage/broth > The cooked potato/carrots > The julienned beets > salt to taste > 1/4 tsp. toasted caraway seeds > 2 tsp. white vinegar

Serve topped with sour cream and dill weed.