WOW. Struck upon this little beauty recently. I guess it's kind of Russian styled, or it's at-least my own interpretation of what a beet-root soup should be. All I know is it's dead easy. Give it a go your self, here's how I did it:

Make a fresh vegetable stock with loads of onion, celery, parsley, carrots, garlic, salt flakes, and pepper.

Strain off the veg from the liquid to leave a nice stocky soup base. Bring that to a simmer and add some peeled and chopped beet-root and cook for about 15 minutes or until the beets are tender. Taste, season, taste, serve. As the bowls are served add a shelled hard boiled egg. A side of sour cream and dill rounds off the dish nicely. 

A nip of vodka to wash it down wont hurt either. 

I'll get to the pasta later.

Oh Dear, Almost A Year.

My word, almost a whole year has past and not a single posting in sight. I really truly promise to be much more faithful to my blog in the future.

Soooo much has happened since my last post that I don't even know where to start.

There's been no slow down in the kitchen department, instead a steady refinement of technique, and taste has been the standing order. 

Brewing has risen to a whole new level in both quantity  and quality.

A  complete  revolution has taken place on the photography front with the purchase of camera equipment that provides a broad range of shooting solutions. 

I am really looking forwards to bringing some first rate photos to this blog, hope you enjoy.