Cheap Eats: Borscht

Summertime means a plethora of delicious fresh veggies, which means they're pretty darn cheap and soup always is a good way to stretch your dollar. I love beets, but strangely enough, I had never made Borscht before. Luckily, the Joy of Cooking contains a very easy and delicious version that I made last night. Just don't make this if you're planning on going anywhere-- your hands will be purple from handling all those beets!

1 tbsp butter or olive oil

3 large beets, peeled and finely chopped (about 2 cups)

1 cup onion, finely chopped

1/2 cup carrot, finely chopped

2 cups beef stock

1 tbsp red wine vinegar

1 cup thinly shredded cabbage

Melt butter or heat oil in a large dutch oven over medium low heat. Add beets, carrots, and onions and saute for about 8 minutes. Add the stock, cabbage, and vinegar and simmer on low for about 30 minutes. Serve hot or cold.