Ingredients

• 1 lb beets peeled and cut into matchsticks
• 1 large yellow onion sliced into half-moon shape
• 1 Granny Smith apple shredded
• 1 very large carrot peeled and shredded
• 1 small white cabbage shredded
• 1 tbsp olive oil or butter
• 8 cups vegetable stock
• 1 lemon juiced
• 2 tbsp horseradish
• 2 tbsp parsley chopped
• 2 tbsp fresh dill chopped

Instructions

In a stock pot over medium heat add the olive oil

Saute the carrots, beets, apple and onions with salt until soft, 5-7 min

Add horseradish and cook 1 min more

Add shredded cabbage and stock. Bring to boil and simmer 15-25 min until vegetables are tender

At the end add parsley and dill

Squeeze in the lemon

Serve with sour cream and boiled potato on the side

Makes 5-7 quarts

Split Pea Soup Vegetarian

Ingredients

• 3-4 cups onion chopped
• 6-8 cloves garlic minced
• 4 cups dried split peas (1 lb each green and yellow)
• 5-6 cups chopped roots: 2 cups sliced carrots, 2 cups diced potatoes, 1 cup parsnips
• 2 stalks celery chopped (1 cup)
• 1 tsp each: dried mustard, thyme, basil
• 2 bay leaves
• 3 ½ quarts water
• ¼ tbsp balsamic or red wine vinegar

Instructions

Simmer water, peas for 20 min

Add carrots and bring back to boil

Add everything else except vinegar and simmer 40-60 min until peas are soft. Stir every 10 min

Add vinegar and salt to taste

Serve with diced tomato and minced parsley

Makes 6 quarts