So, I'll provide you with some pictures instead, some background info on borscht, and give you some hints as to what you can to do make a borscht similar to mine - making sure to be careful that I reveal nothing at all of the much-protected secret recipe.
Here is a good Wikipedia article about borscht in general. Indeed, most borschts I've had in my life have involved beets, and I am not a fan of beets. Thus, I've never been a real fan of borscht. Until this one came into my life with its
Since the work recipe doesn't contain beets, it must have something to give it a red colour. Use
Now, I don't always add the stipulated green pepper. Though I know it's kind of traditional, see here, sometimes I can't be bothered, and no one has ever said anything when I don't add it. But, when I do at it, it does brighten the soup up a bit and make it look a little perkier.
This is a spectacular soup, we always sell out, and I never work on Fridays when it's served. I do, however, savour the moments I get to adjust the seasonings, using several tasting spoons to get it all just right. I love it. What else can I say?