Borscht

I like a good soup to clean out the fridge. Borscht is perfect this time of year - carrots, cabbage, celery and of course beets.

1. Chop 1-2 celery stalks, 2 carrots, and several beets and sauté over medium heat in a glug of olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color. (I am allergic to onions but most people include onions here. I use a few cloves of garlic instead.)

2. In the meantime, bring heat veggie or beef stock to a simmer. Don't boil stock it ruins the flavour. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Simmer 15-25 minutes, until the vegetables are tender. With a few minutes left, add the reserved grated beet.

3. Season to taste with salt and pepper, then squeeze in some lemon juice or a bit of a tasty vinegar, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.