We have some beets (the not-very-red kind; maybe they’re even “yellow”) that have been in the fridge for a while, and almost a whole big head of purple cabbage.
I beetled off to Epicurious, who seemed to have nothing but recipes for Borscht.
Nothing against Borscht; Debbie makes it from time to time, and it’s tasty and hearty. But I wanted something different.
Enter "Beet and Cabbage Soup", a Mexican recipe (of all things) featuring jalapeno, lime juice, and tortilla chips at the end.
Here’s the mess o’ vegetables saute-ing at the beginning (the beets are the golden colored chunks).
And here’s the soup at the end, with tortilla chips and a dollop of (low fat) sour cream.
Tasty, but, you know what? It kinda tasted like Borscht with lime juice and tortilla chips and a hint of jalapeno. And the mauve color didn’t help bring it to life for me.