Add water or vegetable stock until about an inch above the level of the veggies. Boil for about 1 hour or until the vegetables are very tender and the broth is a deep red colour.
About halfway through the boiling, add the vinegar and salt and pepper.
While the soup boils, boil or steam the potatoes until tender.
Serve the soup with a few chunks of potato in each bowl and a good dollop of sour cream!
Recipe Notes
This simple borscht served with boiled potatoes and sour cream in the traditional way my grandmother always made it - it's delicious!