For beet lovers everywhere, here is the recipe I ise for Borscht, from American wholefood cuisine by N and D Goldbeck, one of many great charity shop cookbooks.
3 cups water
1 cup each of tomatoes, onion, carrot, beets, potato.
2 cups shredd cabbage
salt, lemon juice. I add a pinch of chilli for gentle no see um heat.
chop it all, put in a pan, cook till done, blitz or mash as you prefer.
As you can see, its healthy as a healthy thing and its totally delicious. There are many recipes for this dish but this feels,like the peasant original, so dont be too precise about quantities.
Hope someone enjoys this.