Valerie in the Kitchen with Larissa Prouse

Added what I had in the fridge. Carrots, cabbage, ginger etc. Also added an apple but found it made the soup a little much on the sweet side. Sour cream a lot better than feta cheese.

2 tablespoons or 30 grams Extra Virgin Olive Oil

1 large onion or 300 grams chopped

2 pounds beets or 900 grams peeled and coarsely grated

2 McIntosh Apples peeled, cored and chopped

6 cups or 1.5 litre vegetable stock I used chicken

1 tablespoon or 15 grams cider vinegar

1 ½ teaspoon salt or to taste (feta is salty)

½ teaspoon pepper or to taste

¼ pound sheep’s milk feta or goat, or cow’s feta

1 tablespoon dill chopped for garnish (or mint leaves, chiffonade)

Directions at acanadianfoodie.com

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