Borscht

When we were in Russia a few years back we had to suffer through bowl after bowl of horribly inauthentic borscht--they didn't even blend the soup! There were chunks of beef at the bottom!

This is the true and original recipe for borscht, handed down from Irish generation to Irish generation on Hazel's side.

Eight peeled beets, one small red cabbage chopped into chunks, a red onion, two big carrots, a few cloves of garlic and some thyme in a saucepan with just enough 50/50 water/stock to cover. Cook until the beets are soft, then blend, then cool. Serve with greek yogurt and a squeeze of lemon.