A French-Irish Girl's Penny-Wise Take on Borscht

With due apologies to authentic Borscht recipes everywhere.

I love beets, I love authentic Borscht...

I found myself with some leftover Horseradish Mashed potatoes...

One russet potato, 2 medium size roasted beets, and a half an onion.

And I wanted dinner in a hurry.

~~~~~~

Happily, it's one of those soups you can just improvise~

My favorite kind! I love to improvise.

I peeled and chunked up the raw potato, ditto the onion and placed them, in a pot with 1/2 water, 1/2 chicken broth, just enough to cover with the liquid by about an inch, then allowed them to simmer, partially covered until fork tender.

Next I peeled and chunked up the roasted beets, allowed them to simmer in the same pot until very tender. Stirred in the horseradish mashed potatoes, a little milk and cream and whirred it around with the immersion blender stick until very smooth.

Garnished with sour cream.

A little fresh Dill would have been nice, too.

Served along with a baby spinach salad and toasted garlic baguette slices...

Voila! Dinner in about 20 minutes.

Happy Tummy & a Budget Meal.