My borscht is as quick as it is hearty.
It is a triumph of sweet-and-sour match.
I call my borscht quick, because although I love the Russian classic beef-based version and enjoy it occasionally, I have no intention (and neither do you, I’ll bet!) of spending half the day making the classic high-maintenance beef-based original on a regular basis. I just love the idea of a great vegetarian borscht, and all vegetarian soups, good with any meal and in all seasons.
The food processor will make short work of grating, grinding, and slicing all your ingredients—30 minutes of cooking is all my soup needs, as the ingredients’ flavors are so intense, and all ingredients are shredded fine.