Borscht

During Chanukah I usually make latkes and borscht. Deli-style borscht (a smooth vegetable-based soup rather than the heartier European version) pretty much works for everyone as long as they like beets - it's vegan, gluten-free, and most importantly, magenta.

I do a pretty basic version without even peeling the vegetables. It's less work, and I can't tell the difference.

• Scrub one or two bunches of beets and cut them into quarters. Your hands will look like Lady Macbeth's.
• Scrub 1-2 carrots and cut into chunks.
• Put it all in a pot and add enough broth to cover it. Or use water and add some broth cubes or paste.
• Boil until the vegetables are tender when you poke a fork into them (maybe 30 minutes?)
• Puree (I use an immersion blender).
• Season with salt, pepper, and lemon juice. 
• Serve hot or cold, with sour cream or yogurt.

Here's a similar version with measurements.

If I'm in a hurry, I microwave the beets and carrots for about 8 minutes before adding them to the pot to give them a head start on cooking.

May you be as happy as a toddler with a bowl fully of stainy pink soup!