Borscht is an Eastern European soup, celebrated for its nourishing qualities. A winter staple, it is made with root vegetables, abundant at that time of year, and is inexpensive to put together. The flavor of Borscht is comforting and tangy and is best served warm with a dollop of sour cream.

	Vegetarian Borscht - Blood Type O Ingredients: 1 pound beets (beetroot), peeled and grated 2 medium onions, thinly sliced 2 large carrots, peeled and grated 10oz white radish, grated 2 tablespoons extra virgin olive oil 5 cups vegetable stock Juice of 1/2 a lemon Salt to taste Finely chopped parsley to garnish Directions: Wash and peel the vegetables as required. Cut the onions in half, finely slice and set aside. Shred the carrots, radishes and the raw beets separately and set aside. Pick the leaves off the parsley sprigs and reserve. In a large pot, bring the vegetable stock to the boil. In a separate pot, heat the olive oil and sauté the onion until translucent. Add the carrots and beets and stir over a medium fire, adding a little salt to taste in the process. Stir for about 5 to 8 minutes until the vegetables are cooked. When the vegetables are soft, stir through the shredded radishes and ladle in the hot stock. Bring to a boil and simmer for 15 to 25 minutes, until the vegetables are tender. Season to taste with some salt, a squeeze of lemon juice and a sprinkle of chopped parsley. [Serves 6 people]
	Vegetarian Borscht - Blood Type A Ingredients: 1 pound beets (beetroot), peeled and grated 2 medium onions, thinly sliced 2 large carrots, peeled and grated 10oz white radish, grated 2 tablespoons extra virgin olive oil 5 cups vegetable stock Juice of 1/2 a lemon Salt to taste Sour cream (optional: avoid for type A non-secretor) Finely chopped parsley to garnish Directions: Wash and peel the vegetables as required. Cut the onions in half, finely slice and set aside. Shred the carrots, radishes and the raw beets separately and set aside. Pick the leaves off the parsley sprigs and reserve. In a large pot, bring the vegetable stock to the boil. In a separate pot, heat the olive oil and sauté the onion until translucent. Add the carrots and beets and stir over a medium fire, adding a little salt to taste in the process. Stir for about 5 to 8 minutes until the vegetables are cooked. When the vegetables are soft, stir through the shredded radishes and ladle in the hot stock. Bring to a boil and simmer for 15 to 25 minutes, until the vegetables are tender. Season to taste with some salt, a squeeze of lemon juice, a sprinkle of chopped parsley and a dollop of sour cream. [Serves 6 people]
	Vegetarian Borscht - Blood Type B Ingredients: 1 pound beets (beetroot), peeled and grated 2 medium onions, thinly sliced 2 large carrots, peeled and grated 3/4 pound white cabbage finely sliced 2 tablespoons extra virgin olive oil 5 cups vegetable stock Juice of 1/2 a lemon Salt to taste Sour cream (optional) Finely chopped parsley to garnish Directions: Wash and peel the vegetables as required. Cut the onions in half, finely slice and set aside. Shred the carrots and the raw beets, set aside. Thinly slice the cabbage and set aside. Pick the leaves off the parsley sprigs and reserve. In a large pot, bring the vegetable stock to the boil. In a separate pot, heat the olive oil and sauté the onion until translucent. Add the carrots and beets and stir over a medium fire, adding a little salt to taste in the process. Stir for about 5 to 8 minutes until the vegetables are cooked. When the vegetables are soft, stir through the sliced cabbage and ladle in the hot stock. Bring to a boil and simmer for 15 to 25 minutes, until the vegetables are tender. Season to taste with some salt, a squeeze of lemon juice, a sprinkle of chopped parsley and a dollop of sour cream. [Serves 6 people]
	Vegetarian Borscht - Blood Type AB Ingredients: 1 pound beets (beetroot), peeled and grated 2 medium onions, thinly sliced 2 large carrots, peeled and grated 3/4 pound white cabbage finely sliced 2 tablespoons extra virgin olive oil 5 cups vegetable stock Juice of 1/2 a lemon Salt to taste Sour cream (optional) Finely chopped parsley to garnish Directions: Wash and peel the vegetables as required. Cut the onions in half, finely slice and set aside. Shred the carrots and the raw beets, set aside. Thinly slice the cabbage and set aside. Pick the leaves off the parsley sprigs and reserve. In a large pot, bring the vegetable stock to the boil. In a separate pot, heat the olive oil and sauté the onion until translucent. Add the carrots and beets and stir over a medium fire, adding a little salt to taste in the process. Stir for about 5 to 8 minutes until the vegetables are cooked. When the vegetables are soft, stir through the sliced cabbage and ladle in the hot stock. Bring to a boil and simmer for 15 to 25 minutes, until the vegetables are tender. Season to taste with some salt, a squeeze of lemon juice, a sprinkle of chopped parsley and a dollop of sour cream. [Serves 6 people]