2 celery (optional)
2 bay leaf
1/8 tsp salt
1/4 tsp pepper (6-12 peppercorns)
3 beets, peeled and diced
1 potato, peeled and diced
lemon juice or vinegar (sour)
1 tbsp fresh parsley
Prep: Chop vegetables. In sauce pan collect tops, skins, peels and other leavings, including beet stems and leaves, and potato peels. Simmer in just enough water to cover.
Roast: In saucepan, brown onions, 10 min. Add and sweat celery, 5 min.
Simmer: Add spices, chunks of roots, and stock to cover, and simmer 30 min.
Finish: Add lemon juice and fresh parsley and serve.