Dr. Robin's "Flu Chaser" Immuno-Borscht

It is not a stretch to say that while in acupuncture school Robin Roarke kept me healthy.  She brought me vegan food for nourishment, amazing homemade skin care products, and this soup - her beet borscht, with a kick!  Dr. Robin is a very talented acupuncturist in Englewood Florida, and true healer - she puts a bit of magic healing into everything she does.

This 

Finished Master Tonic Fire Cider (needs to be strained)

​Dr. Robin’s Immuno-Borscht
“Flu-Chaser” Soup

Makes 2 quarts

2 carrots, chopped
1 potato, chopped
1/2 green cabbage, chopped
2 large beets, chopped
1 large sweet onion, chopped
1 T garlic, minced
3 T olive oil
1 quart vegetable broth
1/4 C Master Tonic Fire Cider* or apple cider vinegar
Fennel seed
Salt
Pepper

Cook onion and garlic in oil, add the rest of the ingredients and cook for about 25 minutes, or until vegetables are tender.  Season to taste with salt, pepper and fennel seed.  


*Master Tonic Fire Cider:

Chop equal portions, all organic:
White onion
Jalapeño
Garlic
Ginger
Horseradish
Turmeric

Fill a jar 3/4 full of veg, top with apple cider vinegar, let sit for 2 weeks, filter out solids.  Take preventively for colds and flu, or as a cure-for-what-ails-ya!