Neko Case, singer/songwriter/musician/badass human, learned to cook in professional kitchens, which means she’s full of tips like how not to cry while chopping onions (rinse them off or put them in the freezer for a little bit first). She also makes a delicious, dazzlingly pink pot of borscht, a beet soup of Russian and Eastern European extraction that is served hot or cold. In this video, Case shows you how easy it is to make. It takes a while—like two or three hours, depending on how long it takes you to chop veggies. But as she points out: “You should also be listening to your favorite music while cooking this, and/or hanging out with your friends and talking about stuff.” You know, having fun. The list of ingredients and equipment you’ll need is included below. For now, just watch and learn:

What you’ll need:

• 2 large beets
• 3 large potatoes
• 1 large onion (yellow or white)
• Olive oil or butter
• 1/2 bunch of celery
• 4 medium carrots
• 1 small bunch of scallions (a.k.a. green onions)
• 1 clove of garlic (optional)
• 2 quarts of veggie, chicken, or beef broth
• 1 small head of red cabbage
• 1 tablespoon of fresh thyme
• Salt, to taste
• 2 big, fresh bunches of dill
• 1 tablespoon of honey
• 1 tablespoon of apple cider vinegar
• Sour cream
• 1 can of cannellini beans (optional)

• A kitchen knife
• A cutting board
• 2 large pots (one for boiling potatoes and beets and one for borscht)
• 1 large, heat-safe bowl
• 1 colander

This recipe makes an enormous amount of borscht—enough to feed a family or a small army of pals. Whatever you can’t eat right away, you can store in the freezer.