But it quickly became enough to feed us for several days .

I started by simmering about a cup of dry split peas with a diced yellow onion in a medium pot. Once the peas were starting to soften, I added the huge beet, chopped into tablespoon-sized portions.

And then things began to get away from me, so I transfered the borshch in progess into a larger pot.

A couple of diced yellow potatoes and and couple of chopped carrots. Half a cup of chopped celery, and about a quarter of a large cabbage. . .

And another transfer into an even larger pot.

Whew, done! And it works out well because we’re expecting another heat wave coming this week, and borshch goes down just fine cold, eh?

And. . . no debate on how to spell borshch, OK? That’s how Ukrainians pronounce it, so there you go.