Beet & Cabbage Borscht

  If you're like me, you tend to improvise when it comes to cooking....especially soups. This may not be an authentic borscht recipe; it's one of my own making...but my husband likes it, so that's what counts, right? A while back I mentioned getting some small beets from my mom's garden. That day, I just cooked the greens, along with some swiss chard. The next day, I made the borscht you see here. 

  I don't really have a recipe, as far as amounts go. I try to not make a big pot, because it's mostly Brian and I that like it...the kids not so much....but I never seem to succeed, so I won't list the quantities.

Turnip is optional, but we like it, so it goes in!

Veggies all chopped and ready to go in the soup pot.
Dill weed, salt and pepper not shown.

Shredded/chopped cabbage cooks down, so I add a lot.

I bring all the other veggies to a boil (in water or broth),
 then add the cabbage.

Simmer until veggies are tender.

Perfect for a cool fall day!