This is not a soup recipe as such, no, no, no! Forbid me Kulina, add copatibility option of making this soup, especially because my version is not particularly different from the classic. But one thing I want to share with those who have problems with the introduction of the beet. Before and I have never been able to keep its bright, rich color to the soup. No vinegar, no sugar, no short-term suppression or other tricks did not help – getting into the broth, beets were vyparilas almost immediately. The soup color looked like soup, and I the embarrassment of another failure – the soup (right, red :) And then we with mum have found a way of introducing beets into the broth, which fully retained its natural color. Brighter borscht I have not seen anywhere else.