It is easy!
Can of beets, chopped up some. (I just chopped them up inside the can, to avoid beet juice messiness.)
Half a carton of beef broth
A little vinegar
Rice cooker all that on Hot. When the stuff boils and kicks the cooker over to Warm, let it simmer for half an hour or so. At this point, decide whether you’re making winter or summer borscht.
I made summer borscht —
Let the beet soup cool down. You might want to transfer stuff out of the rice cooker into a bowl, depending on the size of your rice cooker.
Add about 8 oz of sour cream, some yogurt, some sugar, some pepper, some lemon juice. Stir/whisk it all together. Let sit in the fridge for at least 4 hours. Overnight is better.
Eat your delicious purply pink soup, refreshingly cool, with dollops of sour cream on top, and dill if you’ve got it.
Some people freeze borscht as ice cubes, I think. I expect this turns plastic ice cube trays purple, but you never know.