This is a light and nutrients rich soup, also known as "Borscht". It uses basic ingredients and is very cost-effective. It takes 40 minutes to make (10 minutes hands-on time) and it can be reheated the following day and the day after that - you get three meals from a single pot. It can also be made using chicken stock with beef, pork or chicken. This recipe, though, is made using vegettables only. Try to buy already cooked beetroot but if you can't, you'll have to boil it until soft beforehand.
Leftovers can be kept in the fridge up to 3 days. Serve hot with a tablespoon of Greek yogurt and bread (rub the crust with fresh garlic).