Beets

Chilled Gingered Beet Soup with Mushrooms

2 1/2 pounds beets, well-scrubbed and trimmed
2 quarts vegetable stock
1/2 cup dry red wine
2 to 4 tablespoons low-sodium soy sauce
Juice of 1 lemon
3 to 4 tablespoons finely slivered fresh ginger
8 ounces white button mushrooms, sliced
Freshly ground black pepper, to taste
1 vegetable bouillon cube, optional

Boil the beets in the stock in a large stockpot until tender, 30 to 45 minutes. Remove beets with slotted spoon, cool slightly under running water and slip off the skins. Add remaining ingredients to the beet water. Slice beets into thin slivers or matchsticks and return to the soup. Cook over low heat for 30 minutes. Remove from heat and chill at least 3 hours before serving.

Serves 6.

From “The Vegetarian Times Complete Cookbook,” 2005.

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