(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
