Summer Soup To Uplift The Heart- Borscht

As we move into late summer we move into Spleen and Stomach time. The element of Earth. At this time we need to nourish our digestive energy and eat foods that support the Earth element. The beetroot in Borscht even tastes earthy! Here is a fantastic recipe from Daverick Leggett, author of Recipes For Self Healing. He says “If you appreciate colour in a meal then the deep purply red of this soup will delight you. Based on a traditional Polish recipe, this version of Borscht is velvet textured and perfectly captures the earthy distinctive taste of beetroot. It touches like a lover and goes straight to the heart”. Enjoy!

Ingredients: 1 small onion, 1/2 llb beetroot, 2 small potatoes, 1 small carrot, 2 pints veg stock, 1 tsp dill, 2 tbl cider veinegar, yogurt.

Method: Finely chop the onion and fry gently in a little oil until soft. Roughly chop all other veg, add to onion and stir for a few minutes. Add veg stock and let the soup cook for 4o minutes. Halfway through add the dill. When cooked, liquidise the soup and stir in cider vinegar to taste, adding more water if its too thick. Serve with swirl of yogurt and garnish with parsley.