Beetroot Soup

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8 medium beetroots
(Beta vulgaris)
4 medium potatoes
4 medium young parsley roots
4 medium onions
Some olive oil, a bay leaf, caraway seeds, lovage
1 l vegetable stock
1 TBS agave syrup/honey

Herbs, chopped: dill, chives, parsely
1 cup of kefir/ joghurt

DO
Boil cleaned beets, potatoes and parsnip till tender, peel them. Chop onions finely, fry in olive oil. When golden, add cubed vegetables. Cover with hot vegetable stock, add dry herbs and syrup. Simmer for 25 min. Add more stock so all is covered. Serve with the fresh herbs and dairy hot or cold.

This Borscht-like vegetarian soup comes in many varieties. ( Borscht, East Prussian, Lithuanian, Polish, etc.) Which ever way the beets are prepared, the B6 and B2 have many health benefits.