Hmmm Beet Soup.. Does any other soup have that amazing rich color?

This is so not my momma’s Borscht, this is old russion Recipe base, with a few little tweeks of my own.. Give it a try, you might find a new favorite to add to your collection.

Red Soup..

Fresh Roasted Beets from the garden, diced up

• Four cups of Cooked Diced Beets
• Two Med or One Large Purple Onion-Diced -Was out, so used White
• 3 cloves of Garlic -Diced
• 2 Large Potato’s -Peeled and Shedded-Pinks if you have them but I used White ones
• 1 Med Head of Purple Cabbage- Diced
• 8 Large Mushrooms-Diced

Put in your steel stock pot and heat up 2 tablespoons of olive oil, then add all onions and garlic, cook till clear, and then add the rest, and 10 to 12 cups of stock, I used a mix of half veggie an half lamb stock.

Added Spices, Salt, Pepper, Bay Leaf, Bazil, Stinging Nettle and 2 TBS of Red Wine Vinager, cook for at least 40 min till everything is simmered and the flavors blended..

Serve up with a dollop of fresh sour cream or greek yogurt in the middle.. with fresh green onions on top if you have them