1 Large Onion
Any of the following non-starchy vegetables:
Turnip, Swede, Carrots, Cabbage, Mushrooms
1 Vegetarian Stock Cube
To Taste: (if desired)
Fresh or Dried Herbs - eg, Dill
Salt & Pepper
Red or White Wine (Dry, about 1/2 cup - optional)
Natural Yogurt, Cream, or Soured Cream*
Peel and dice
the vegetables. Simmer with the stock cube, garlic, wine & water
to cover until the veges are soft. Add seasonings to taste.
You can serve
this as a beautiful clear soup by straining off all of the solid
vegetables, or for a more hearty meal keep the vegetables in and
If it's too
thick add a little boiling water. Garnish with yogurt and fresh
Note: * To make
a dairy-free or vegan version, just skip the yogurt and serve garnished
with fresh herbs.
Be warned that
fresh beetroot will stain wood, marble or anything else porous.