Ali's Borscht was knock-your-socks off... MAGENTA!

Because this was SO good; I had to type out the whole thing from the link, Ali provided (just in case that link ever "breaks down).

yield: Makes 2 quarts

active time: 45 minutes

Borscht is one of those soups that has dozens of variations. This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor. You can leave the bacon out and use vegetable broth if you prefer a vegetarian soup. Grating the beets into the soup releases maximum beet flavor. Though this recipe calls for the borscht to be served hot, it is also delicious when served cold.

ingredients

• 2 quarts beef, chicken, or vegetable broth
• 1 tablespoon vegetable oil
• 2 onions, diced
• 2 garlic cloves, minced
• 1 teaspoon dried marjoram
• 2 celery stalks, trimmed, thinly sliced
• 2 parsnips, peeled, thinly sliced
• 1 carrot, peeled, thinly sliced
• 1 leek, white and light green parts, thinly sliced
• 1/2 head savoy cabbage, shredded
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 beets, peeled, grated
• 1/4 cup dill, minced
• 2-3 tablespoons red wine vinegar, or as needed
• 1/2 cup sour cream

preperation

Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.

Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes

Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.

Tasty "Jewish" Borscht

Instead of retyping the recipe I will just provide you with the link to the epicurious page. I hope that you enjoy!

http://www.epicurious.com/recipes/food/views/Borscht-357129

Easy Apple Cheddar Cobbler

Here's the Cobbler recipe for you'all:

2 lb apples, peeled and cubed
1/4 cup brown sugar
2 TBSPs flour
1 tsp cinnamon

1 3/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup grated sharp cheddar cheese
6 TBSP chilled salted butter, cubed
1 1/2 to 2 cups buttermilk
3 TBSP brown sugar

Preheat oven to 375. In a 2 qt baking dish, toss applies, sugar, flour and cinnamon. In a medium bowl, combine flour, baking powder, salt, baking soda, and butter. Mix in butter so it is in pea-sized chunks. Toss in the cheddar. Make a well in the middle of the mix and add the buttermilk. Mix gently to combine, just until incorporated. Drop the mixture on top of apples. Sprinkle sugar over the top and bake for 45-50 mins until topping is golden and baked thru.

Enjoy!