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This classic Eastern European comfort soup is gaining popularity stateside. Serve it with authentic accompaniments such as black bread, sour cream, and fresh dill.


2 T olive oil
1 C Ready-Set-Serve Diced Onions
1 C Markon First Crop Carrots, chopped
1 C Markon First Crop Idaho Potatoes, peeled and chopped
1 T Ready-Set-Serve Peeled Garlic
4 C vegetable stock
3 C beets, roasted, peeled, and chopped
2 T Ready-Set-Serve Lemon Juice
2 tsp. kosher salt
1/2 tsp. black pepper
Markon First Crop Baby Dill and sour cream, for garnish


Heat oil in a large stew pot. Saute onions, carrots, potatoes, and garlic. When browned and starting to soften, add beets and stock. Simmer until all vegetables are soft enough to puree (approximately 30 minutes).
Puree mixture. Add lemon juice, salt, and pepper. Stir to combine. Serve warm or chilled; add sour cream and dill as garnishes.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.