Take 4 or 5 fresh organic beetroots, wash and peel. Cook whole beetroots with a few carrots, parsnips and chopped white cabbage in strips. Cook until soft, then remove carrots and parships. Cool beetroots and grate them coarsely, place back in soup. Add white large cooked beans (biala fasola). Add some cooked wild mushrooms and their juices. Add pepper, a pinch of salt and sugar, and plenty of marjoram, and some lemon juice. Add extra vegetable stock if required. Simmer until ready to eat. Serve with a dollop of full fat sour cream or yoghurt if preferred.
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with thanks to http://www.barszcz.net
In the meantime, why not check out the great Gur-kon-test:
http://www.fotokatie.com/katier/?p=176
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