Borscht by Rochelle Szmaciarz

Borscht is a beet based broth soup, and one can add boiled potatoes if they wish. The recipie calls for the use of beef bones, but I chose to make it vegatarian. Here is the recipe:

· Water (amount varies depending on how much you want and how strong you want the broth to be)

· ~5 cubed beets

· 4 chopped large carrots

· 4 chopped celery stalks

· ~1 cup fresh dill

· ~3 table spoons honey

· ~ 4 cloves of crushed garlic

· ~ 3 Bay Leaves

·~ ¼ cup (or to prefred taste) apple cider vinegar (or to prefred taste)

· Salt and pepper to taste

Add all ingredients into a large pot, except for the honey, apple cider vinegar, salt and pepper.

Fill up the pot with water. Boil on low for about an 1.5 - 2 hours.

Strain all ingredients out of broth.

Add in honey, apple cider vinegar, salt and pepper to your preferred taste.

Add the juice of a lemon as well. It gives it a

nice little zing.

Can be served with boiled potatoes, a dollop of sour creme and a few sprigs of fresh dill on top.