Apple beet borscht
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Tomato paste |
| 4 | cups | Water or light vegetable stock |
| ¼ | x | Med. reg or green cabbage thinly sliced |
| 2 | eaches | Carrots, julienned |
| 1 | x | Clove Garlic, minced |
| 3 | xes | Beets, julienned |
| 1 | medium | Onion, thinly sliced |
| 2 | cups | Apple cider |
| ¼ | cup | Tamari |
| ¼ | cup | Sherry |
| 2 | tablespoons | Molasses or honey |
| 1 | tablespoon | Dried dill |
| 2 | teaspoons | Dried basil |
| 1 | tablespoon | Caraway seeds |
| 1 | tablespoon | Canola oil |
Directions
Saute caraway seeds in canola oil. Then, combine all ingredients in a soup pot. Bring to a boil, then lower heat and simmer 2-3 hours, stirring occasionally.
Puree one-third of the soup in food proceessor; return puree to the pot and mix thoroughly. Serve hot or cold with a dollop of Tofu Sour Cream.