I never learn when it comes to beets. I always buy them, come home, stare at them, and have no idea what to do with them. I don’t love beets in juice and never really eat more than a couple of bites of roasted beet salad. Don’t ask me why: they are gorgeously sweet and earthy and have a lovely, firm texture but beets just aren’t my thing. So, last week when I went to the store and bought a bag of beets, I came home not knowing what to do with them, again. That is, until I remembered borscht. I love borscht and it has been on my list of things to make for this blog for a very long time. I have no idea why I haven’t gotten around to making it, but I’m so glad that I finally did. I realize that for someone who said they don’t particularly like beets, borscht is a strange thing to like. But I’m ok with being a little bit strange. And I can proudly say that this soup is great and I won’t mind eating bowl after bowl of it in the coming days (this recipe makes a lot of soup!).