Tuesday, April 2, 2013


(from Chickpea Magazine, Winter 2012)

4 beetroots
2 cabbage leaves
2 celery stalks
1 sour apple
1 carrot
Some parsley stalks
½ leek
8 peppercorns
6 allspice corns (I used dried)
2 cloves
2 garlic cloves – unpeeled
3 dried mushrooms
2 dried plums
2 t dried marjoram
¼ C black currant juice (I used pomegranate juice)
2 t red wine vinegar 

Wash all the veggies but don’t peel them. Grate beets in a food processor. Cut the apple in quarters and remove seeds. Put all ingredients except marjoram, juice and vinegar in a large pot. Cover with 3 liters of water. Cover the pot and bring to a boil, reduce heat and simmer for one hour. When it’s done, add the marjoram and vinegar. Leave it alone for the night. 
Next morning, strain, heat, season with salt, pepper and juice. 

Tracy's Living Cookbook