When All Else Fails, Borscht

There's nothing simpler than borscht and no wrong way to make it. Mine is equal parts chopped beets, carrots, and cabbage, plus an onion, a little dill, and a splash of bright vinegar or lemon juice in the broth (which can begin as any kind of stock or just plain water). After cooking, I put this one through the blender and then added kidney beans, leftover roasted parsnips and Brussels sprouts, and some chopped kale. On top: a little decadent dollop of sour cream (you can use plain yogurt, or a soy or cashew alternative, or go without, it's delicious either way) and a sprinkling of diced sweet Vidalia onion.

Here it is naked, with added veg.

I keep starting and abandoning blog posts. There's so much I'd like to write about but it's overwhelming at the moment and my words come out bla bla bla. I can't quite get to the point. When I find it, I'll let you know. In the meantime, soup. PLUS: If you're curious about my artwork, I'm sharing my latest greeting card productions over here.