I use this in my borscht and it compliments the flavor of my beets perfectly:Recipe:1 Tablespoon Minor's mushroom base4 Medium beets with topsOne medium sized onion5 inch cut of kielbasa mincedOne quart of waterTwo tablespoons of olive oil- Grate the beets (I do not peel them. When the peel comes off as I grate I discard these pieces).- Mince the onions.-Remove the petioles from the leaves ( the stem-like part of the leaf) and cut into 1/2 inch pieces-Sauté the kielbasa, onion and petiole pieces in olive oil till the onion is soft- Add the grated beets. Bring to a boil while stirring.- Add 1 quart of water. Bring back to boil.- Add a tablespoon of Minor's mushroom base.- Sample and add more base to achieve the desired saltiness and flavor.-Coarsely chop up the leaf greens and add to boiling soup.-Bring back to boil and simmer for 15 minutes.- Serve with a dollop of sour cream.Beets are easy to grow and this soup make it worth your effort.