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As head chef of the vegan Native Foods restaurants in Los Angeles, Tanya Petrovna has wowed diners for years with her colorful international creations. With her Native Foods Restaurant Cookbook, people can now delight friends and family with Tanya’s recipes. In honor of Valentine’s Day, try her gorgeous beet-based Russian Velvet soup.

Soup
1 T. Olive or Sunflower Oil
1 Large Onion, chopped
1 Medium Carrot, chopped
2 Red Beets, peeled and chopped
6 C. Water
1 C. Red Lentils, washed and drained
3 Bay Leaves
1 T. Sea Salt
2-3 T. Umeboshi or Red Wine Vinegar

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

2. Stir in carrots and beets, and sauté another two 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 vinegar after all the soup has been pureed and returned to the pot.

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

From The Native Foods Restaurant Cookbook by Tanya Petrovna (Boston: Shambhala Publications, 2003).

 

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