This experimental recipe turned out so yummy that I just had to share it. I give you, kimchi borscht, or Lisa Borgscht (it's a long story, ask Brian Evans). You don't have to worry about anyone giving you a hard time for it not being "authentic" borscht because you can be like "of course not! It's got freakin kimchi in it!"
1 russet potato, peeled and thinly sliced
3-4 beets, peeled and thinly sliced
6 cups water and a big pork bone (or you could just use stock, if you have it. Or water, if you don't)
2 tablespoons butter
1 medium onion, chopped
2 teaspoons salt
2-3 cups of kimchi. If it's been aging in the fridge for awhile, all the better
black pepper to taste
1 tablespoon apple cider vinegar
1 tablespoon honey
1 cup tomato paste
sour cream, for topping (optional)
chopped tomatoes, for garnish
1) In a saucepan, boil the water and pork bone (or stock). Add the beets and potatoes and cook until tender, about 10 minutes.
2) In a large pot, melt butter. Stir in onions and salt, and cook until onions are soft and translucent. Mix in the kimchi. Pour in the stock (keep the beets and potatoes separate, I used a strainer, but do add the pork bone if you're using it. Cook, covered, for about 10 minutes
3) Add the beets and potatoes. Season with black pepper. Stir in vinegar, honey, and tomato paste. Cover, reduce to low heat and simmer for about 30 minutes. Remove pork bone. Serve with a dollop of sour cream on top.