Borscht A La Grace With Deep Fried Arrowroot

Prepare the beetroot-ginger fermentation three days prior by boiling chopped pieces in water and letting it ferment. Then blend. Don't let it have too much fluid.

Suet the chopped onions in oil and add chopped tomatoes. Cook until the tomatoes break down.

Add the beetroot-ginger liquid and let it cook until thick. Season with herbal salt.

Add cabbage and carrots and cook until soft.

Take borscht off the fire, add capsicum and let steam a little.

For arrowroots, cut the boiled arrowroot into chips and deep fry until crunchy.

Tantalize your tastebuds and try something new every day!