Borshct

Peasant beet soup, so earthy and bright red!

1 large onion, diced small
1 cup sliced crimini mushrooms 
3 tab butter
2 tab hungarian paprika (to taste, and use good paprika!!)
6 large beets, peeled and cubed
2 quarts beef or mushroom/veggie broth
salt and pepper to taste
the juice of 1/2 to a whole lemon
about a tsp of sugar
3 cups (or so) of cooked gnocci

creme fraiche
fresh dill

Saute onions and mushrooms with the paprika in the butter until soft.
Add the beets and the broth, bring to a boil and simmer until beets
are cooked.  Adjust seasonings (paprika, salt and pepper, lemon and
sugar) until you have a well balanced soup, this will depend on the
nature of the beets and the broth you started with.  Add the gnocci.

Serve hot, with a dollop of creme fraiche and a sprinkling of fresh
dill.  Served with a dark pumpernickle bread and a simple fresh salad,
a perfect meal!