Using Borscht as a soup base gives the soup a deliciously deep flavor!
In a soup pot, heat the oil. Add the onions and sauté until translucent (shiny).
Add the rest of the ingredients (yup, just dump right in!).
Bring to boil and then simmer for about an hour and a half. I like to keep the soup chunky, but you can totally blend it.
You can serve with a dollop of sour cream or plain Greek yogurt.
I always start with two cups water and add more as needed. I don’t like a watery soup.
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