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Emma's Famous Beet Borscht Recipe

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There are a few dishes that I grew up eating that are my soul food. High on my list is borscht, a beet soup from Eastern Europe. I like it hot, I like it cold. I like it thin, I like it thick. I like it with beef, I like it vegetarian. And I particularly like it with a dollop of sour cream or Greek yogurt. The beets somehow transform mundane carrots, onions, and potatoes into something sweet, juicy and scrumptious.  I used to make borscht from a recipe from The Victory Garden Cookbook . It's a great recipe from a really great cookbook, but it is incredibly involved and time-consuming. To the rescue comes my friend, Emma. Emma is a colleague of mine so I get to see her fairly frequently at events around town. She is in some ways a bit like me  —  she is curious, has a great appetite, is interested in art and strongly opinionated. We don’t always agree about everything but I am guaranteed a good conversation with Emma and I truly enjoy her company. Recently on a long drive together