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In a large soup pot, heat butter over low heat and saute onion until soft but not brown. Add beets, carrot, potatoes, tomatoes, stock, salt and pepper. Bring to a simmer and cook until beets are tender. (20-60 mins) Turn off heat, blend briefly with an immersion blender. The soup should be pureed, but not pulverized. Add lemon juice, vinegar, honey, and yogurt and mix well. Chill for 4 hrs or overnight. Put into chilled bowls, garnish with yogurt, dill, chopped cucumber, or chopped egg.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon