Borscht

I love this hearty soup!  Great for people avoiding gluten and soy!

 

Borscht

2 medium carrots, sliced

1 medium onion, chopped

2 stalks celery, chopped

3 medium beets, cubed

1 Tablespoon olive oil

1 quart beef or lamb stock plus any meat leftover from making the stock, diced.

1 bay leaf

1 teaspoon honey

1 Tablespoon cider vinegar

½ head cabbage, shredded

In a large stock pot, sauté vegetables lightly.  Add stock and bay leaf.  Simmer 2 hours.  Add shredded cabbage, vinegar, honey and simmer 30 minutes more.  Remove bay leaf and add any meat leftover from making the stock.

Serve with a garnish of sour cream or yogurt if you can tolerate it.