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.
Finished Master Tonic Fire Cider (needs to be strained)
Dr. Robin’s Immuno-Borscht
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
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:
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!