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It was time to finally pull the beets out of our garden. They'd been growing for over a year! I was surprised that they grew all winter.

While the beets grew, they had leaves which we picked and enjoyed many, many times. But the beets, themselves always were quite small. Today was no exception.

I was able to make one medium pot of borscht soup, using what vegetables we had on hand. As the beets cooked in the soup, the color slowly faded. If we had more beets, the color would be redder. At the end, I added some cream to the soup. Traditionally my family would add some sour cream to the soup, but sour cream seems very expensive here in Japan, so I opted for a bit of cream.

A few weeks ago we'd had a feast of perogies, and luckily we were able to freeze some for another day.

Along with the borscht and perogies, we had some dill pickles on the table, and some pickled beets.

I think my mom would have been satisfied with the dinner. Thanks, mom.