Russian Velvet Soup Recipe by Tanya Petrovna

Tanya is one of my favorite chefs, knowing her from Native Foods - a restaurant in Palm Springs, California.

Soup:

1 T. Olive oil or sunflower oil

1 lg onion, chopped

1 med carrot, chopped

2 red beets, peel and chopped

6 c. water

1 c. red lentils, washed and drained

3 bay leaves

1 T. Sea salt

1-2 T. Umeboshi or Red Wine Vinegar

1. In a large soup pot, heat oil and saute onion until translucent and lightly browned.

2. Stir in carrots and beets, and saute another 2 minutes.

3. Add water, lentils, bay leaves, and salt.  Bring to boil, then lower heat and simmer, partially covered, 25-30 minutes.

4. Remove bay leaves. Let soup cool slightly, then puree in small batches in blender.

5. Stir in venegar after all the soup has been pureed and return to the pot.

Serve warm garnished with a dollop of soy sour cream and some chopped dill.