Ruth got this recipe from a Ukrainian restaurant where she was eating with Walt. They liked the borscht there so much, she asked them for the recipe. Here it is:
Beet Borscht
3 medium beets - grated in a food processor
3 medium carrots - cut into small chunks or pennies
2-3 medium potatoes - cut into small chunks (because I'm allergic to potatoes we don't put them in when we're making borscht at my house)
1 cup dill pickle juice
About 4-6" of garlic sausage, cut into small chunks
1 can pork and beans (in tomato sauce)
1 medium onion, diced
Serve with sour cream
Because everything is cut fairly small, it doesn't take very long to cook this. You can start it in the morning in a slow cooker and have it ready for lunch; or start it after work (mind you, I get off work at 4 pm) and have it ready for supper.
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