Humble, yet exhilarating, this delicious borscht is a perfect winter soup - inexpensive, perfect with bread and butter, it will warm and comfort you. I have used this recipe for the past 45 years without changing a thing (!) because it is untweakable and too simple to goof up. It is purely vegetarian, it is kosher, it is gluten free, for those like some of my diners, who truly guard against wheat in any form, and it smells wonderful, is pro-biotic and probably is good for weight control - a necessity this time of year. I first found this recipe in the New York Times Bread & Soup cookbook back in the '70s, and am delighted to share it with you. Enjoy - and enjoy the season!