Anidrop

 easy pumpkin soup 2 Can pumpkin or 1 large can 2 cup chicken stock 1/2 white wine (optional) 1 cup milk Small yellow onion 2 Tablespoon of minced garlic 1 tablespoon of minced ginger Salt, pepper and nutmeg to taste Add a bit of oil to pot and lightly brown onions.  Add garlic and ginger to release flavor Add white wine or stock to deglaze  Add pumpkin, and the rest of the stock,  Add water  

  Borscht PREP TIME 30 mins COOK TIME 2 hrs 30 mins TOTAL TIME 2 hrs 55 mins SERVINGS 8 to 10 servings The soup is best made a day ahead, giving the flavors time to meld. Ingredients 3 teaspoons olive oil 2-3 bay leaves 2 large onion, chopped (about 1 1/2 cups) 8 cups veg stock 4-6 large beets (about 1 1/2 pounds), peeled and frenched 3-4 carrots peeled and chopped 2-3 medium russet potato frenched 3-4 cups thinly sliced Red cabbage or plain cabbaged 3-4 tablespoons red wine vinegar or white vinegar 2 tablespoons of minced garlic 1 cup sour cream Salt and freshly ground black pepper to taste Use oil to lightly brown onions once onions are browned add garlic and cook for 5-10 seconds. Next add cut vegetables, stock, bay leaves Bring the pot to a low boil. Turn down the heat and simmer on low. add Vinegar and cool for 2 hours 30 minutes. add salt and pepper to taste. Serve with a spoon of sour cream on top optional add sprinkle of chopped fresh dill