Faux Borscht with Wheat Free Croutons

Beetroot, shredded tomato, tomato puree, chopped carrot, leek, and potato, a vegetable stock cube and a handful of parsley and a pinch of nutmeg. Plus black pepper.  Bread cubes were fried (slowly) in a little butter

There seems to be some disagreement about exactly what constitutes a borscht. This was not a sour dish, and sourness appears to be part of the definition. Delicious nonetheless! The croutons were wheat free.

 I avoid wheat and barley gluten as much as possible, since regular consumption of it makes me feel unwell (as I starkly discovered in 2003, after a couple of days eating  in airports and railway stations, though looking back the symptoms were starting to show in 1997).  I can also eat bread made with Spelt occasionally, which is an unimproved wheat eaten during the Iron Age

Faux Borscht with Wheat Free Croutons