This recipe is from Epicurious but was first raved about in the garden during one of our Tuesday night picking sessions when us foodies gather around to discuss what we are going to do with the bountious harvest at hand...

Ron really enjoys soups with lentils and I prefer the barley so this soup satisfies both of our soup preferences. I have also made this soup with a ham bone and leftover ham, excellent also!

This is a great way to use up those delicious carrots. Made this soup for Lael and Angelina's wedding and it was a hit...served in little appetizer size cups , it looked spectacular with a full rich taste to match.

I like using chicken broth, but if you have a good beef broth on hand, feel free to use it for even deeper flavor. Again thanks to Fine Cooking for another gem.

Serve this delicious, hearty soup with a crusty loaf of bread and you have a complete meal. Another family favourite from the Fine Cooking magazine.

This soup we call our White Borscht, it has same the great taste with the added creamyness of sour cream and barley. When making this in the winter you can use the Preserved Dill and Green Onion (recipe included in Sauces and Condiments), instead of 1 tbsp. minced dill.

Young tender beets with green tops make an especially delicious borscht. A few slices of side bacon may be added to enhance the flavor.

Years ago I attended a potluck where my Mennonite friend Eva brought this Zumma Borscht. Recently I came across the recipe and now I can�t count how many times I made this soup over the summer. So here it is tested and approved...