Borscht recipe

This is an Americanized version, and oooooh so yummy! Don't be alarmed if things come out red the next day! ;o-)

Borscht!

1 lg. onion, chopped
2-3 stalks celery, chopped
1 T. olive oil
3-4 potatoes, cubed
3-4 carrots, sliced
4-6 c. chicken stock (or veggie stock, or even beef stock for a more trad. version)
3-4 lg. beets, shredded (food processor makes it much easier)
2 T. apple cider vinegar
1/2 t. salt, plus an extra pinch
dash of pepper
sour cream

Saute onion and celery in oil in 5-qt. saucepan until soft. Add potatoes, carrots and stock to cover. Bring to boil; reduce heat. Simmer for 15 minutes or 'til veggies are tender. Add beets. Cook for 15 minutes longer. Add vinegar and seasonings. Cook for 1 minute longer. Garnish with sour cream.

Carb count is 31 g. minus 5 g. fiber for all the peeps with diabetes, type 1 or 2 or beyond. Enjoy!