BEET SOUP

4TB olive oil
1/2 red onion sliced
2garlic cloves
1lg teaspoon cumin seeds
Several Beet root finely diced
Large potatoe diced
5 cups cold wAter
3 T red wine vinegar

Garnish with parsley (or cherry blossoms) and yogurt thinned with a lttle milk and seasoned with garlic paste, salt, pepper

Sauté the onion in olive oil, then add the garlic and cumin. Next add the beets and potatoe, water and cook for 15 minutes. Purée and season with salt & pepper and vinegar, garnish!