The Mighty Borscht Soup

I perused the internet for a borscht recipe. I so badly wanted to use the chicken stock I had created the night before! What the heck! Waaaay too many rules in a lot of these recipes. Vinegar? What the.... why does one need vinegar in soup? I clean with vinegar. Yes, it works great. Leave it in the cleaning closet for now. And,...OK....pickled onions! And...on chips! As my close friends know me, I don't go by rules. These recipes have too many rules. How hard can it be to make a soup with beets (yes, I forgot to mention them) that have been in the fridge for ages! I just found out beets are good for 3 or so months in the bottom of the fridge.

Here's my own Borscht recipe in honor of my guest, which this is now called,
Mighty Borscht Soup:

8 cups(?) of chicken stock

4 medium sized beets
half a sweet potato
2 medium potatoes
1 celery stalk
sea salt to taste


Steam the beets (for pete's sake, people....beets don't need to be boiled to death to be edible. Just steam for 20-30 minutes and they are beautifully a little crunchy.)

Cut potatoes in half inch pieces. Dice celery in medium/small pieces. Add potatoes and celery to chicken stock heating on the stove. Add salt to taste. Once potatoes are cooked to your liking (I like mine firm) add the steamed beets which have been also cut into half inch pieces. wah-lah you have your very own borscht soup.