Soup of the week: Danielle's version of Borscht

Golden Beet Borscht

If you are a beet lover, then I don't need to explain how delicious they are - served any way. Roasted, sliced in salads raw, boiled in vinegar, mashed, and in soup. When we had the farm, even in the early days, I had rows of beets of all varieties. Growing beets is one of the easiest things to start with in your first vegetable patc…