>>34592
>Sometimes I wonder if I could eat borscht.

Just try it. It is actually pretty typical soup, nothing radical and unexpected. There also pretty different variations, for examle, I've seen borsch without beetroot but with only tomatoes. These variations bring different flavors, although typically it has some specific common theme.

And it can be made "light", although classic variant is thick.

I've did this:

First it is about meat bouillon. Maybe beef is preferred, but you can take anything, like pork or even chicken (too weak for borsch I think). Meat with bones is preferred for this.

Meat need to be placed in cold water and heated until boiling. Then you need to remove the foam and put some carrots and onions, roughly cut. Boil it for ~1 hour then take vegetables away, they are done. I've used some specific trick that I've seen from one cooking show - these vegetables were heated before on dry pan until slight burn - it gives more flavor. And no salt or anything like this.

Then boil it slowly until meat is done, on average it is 2 hours, depending on meat. Now you may take the meat out, remove the bones, cut meat into small parts (to make eating easier) and put it back into pot.

Actually, every meat bouillon is made like this, it doesn't matter, be it borsch or anything.