Beets are good source of folate and vitamin C. A half cup of beets provides 45 mcg of folate and 1 cup of beets supplies you with 35 mg of vitamin C. The greens are a rich source of potassium, calcium, iron, and beta carotene. Beets are highly versatile vegetable. A juice from raw beets boosts your immune system and can help to speed convalescence. Fermented beets are a important ingredient to make a Borscht in Eastern European Cuisine.

In Polish tradition, the Wigilia supper celebrated on December 24th features a spread of 12 dishes, with Borscht being a beloved favorite in many households. At our home, this hearty soup makes frequent appearances, with ample batches of mushroom dumplings prepared in advance and stored in the freezer for convenience. For an added health boost, I advocate for crafting your own fermented beets to ensure a steady supply of nutrient-rich beet juice, known as 'kvass,' not only for borscht but also for fortifying your immune system. While some borscht recipes may suggest substituting lemon juice or vinegar for fermented beet juice, I maintain that these alternatives miss the essence of crafting a truly wholesome and nourishing soup.

Yield: 12 people (125ml portions)

Ingredients:

• 500 g fresh beets

• 250 g mixed fresh vegetables,chopped ( celery root, parsley, carrots, leek, savoy cabbage and onion)

• 1 L Fermented Beet Juice

• 250 ml mushroom broth (left over from mushroom prep when making ‘uszka’

• 1 L vegetable broth

• 1 tsp dry lovage

• 48 pcs Wild mushroom dumplings

• 2 fresh garlic cloves. minced

• 4 black peppercorns

• 2 bay leaves

• salt and pepper to taste

• freshly chopped parsley and dill for garnish

Instructions:

1. Peel and slice washed beets.

2. Place all the vegetables including beets in the stockpot, add peppercorns, lovage and bay leaves. Pour vegetable broth over the vegetable mixture. Cook for 45 minutes until all vegetables are cooked.

3. Strain the soup. Discard the vegetables into compost bin.

4. Add the mushroom broth and fermented beet juice to soup. Bring the soup to light boil and remove from the heat.

5. Add to soup minced garlic, chopped parsley and dill.

6. Adjust salt and pepper to taste.

7. Serve borscht with wild mushroom dumplings.