Borscht is messy and a bit time consuming to make but oh so worth it. I adapted Kitchen Parade’s recipe for Karelian Borscht (Finnish-Russian Borscht) by adding an onion, upping the garlic to 6 cloves and leaving out the sugar (I doesn’t need it). I also used apple cider vinegar. I added chopped up Turkey Kielbasa for a bit of meat.
I used my cuisnart to grate the beets and carrots and to slice the red cabbage.
Original recipe here: http://www.kitchenparade.com/2004/01/karelian-borscht.php