Serves: 6

There are several types of but I like this simple one for summer time. It’s great garnished with a dollop of sour cream.

5 cups gluten free vegetarian beef bouillon (can used canned, powdered or cubes)

2 large carrots, peeled and cut into matchsticks or shredded

1 pound beets, peeled and cut into matchsticks or shredded (reserve a small piece of beet to grate over the finished soup for color)

If you have a food processor this recipe is really easy. You can use the shredding blade to shred the beets, cabbage, onions, and carrots quickly.

Chop the potatoes.

Heat the oil in a large pot over medium heat.

Add beets onions carrots and potatoes and saute until just tender, about 5 minutes.

Add the stock and honey and bring to a boil. Boil vegetables until fully tender, about 10 minutes.

Before you remove soup from the heat add a quarter cup grated beet. This will enhance the deep red color. Stir and boil together with the rest of the vegetables for about one minute. (This step is not a necessity and if you are short on time you can omit it).

Remove soup from heat. Stir in honey, garlic, allspice, dill, parsley, vinegar, lemon juice, salt and pepper.

Chill fully.