Borscht

Necessities:

• 2 1/2 cups (8) beets, peeled, sliced or grated
• 2 1/2 cups shredded cabbage

The following are all optional. Mix & match to your heart's desire.

Veggie options:

• 1 yellow onion, chopped
• 1 1/2 cups sliced mushrooms
• 1 1/2 cups chopped celery
• 1/2 cup chopped carrot

Spice options:

• 3 cloves garlic, minced
• 1 Tbsp dill
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp caraway seeds
• 2 Tbsp chopped parsley
• 1 bay leaf
• 1/8 marjoram or basil

Liquid options:

• 2 Tbsp extra virgin olive oil
• 2 T apple cider vinegar
• 4 cups water or 4 cups vegetable stock
• 1 tomato puree, no additives

Steps:

1. Use a 6 quart or larger crockpot. Coarsely chop vegetables and add to crockpot. You're going to blend the soup, so don't worry too much about how the veggies look.
2. After everything is chopped and thrown in, add the spices, vinegar, beer, and water.
3. Cover and cook on low for 6-8 hours, or on high for 4-6. You want the vegetables fully smooshy so you can blend them easily.
4. Carefully (and wearing OLD clothes because of the beets-staining-thing) use an immersible blender to soupify.
5. Ladle into bowls.