Hot borscht

1 servings

Ingredients

QuantityIngredient
½cupRaw potato with skins, diced fine
½cupOnions, diced
1cupBeets, diced
2cupsCabbage, slivered (Chinese cabbage is acceptable)
¼cupButter
¾cupChicken broth
2tablespoonsLemon juice
2tablespoonsParsley or chives, scissor-snipped

Directions

Cook potato over low heat in a small amount of water until soft.

Meanwhile, cook remaining vegetables over low heat in butter with a small amount of water until soft. When potatoes are cooked, add chicken broth and simmer until warmed. Puree this mixture at low speed in blender. Add potato puree and lemon juice to vegetable mixture, reheat, and serve. Garnish with snipped herbs. Serves two.

NOTE: Candida patients should limit themsleves to one serving of this soup and omit beans and grains from the same meal.

Origin: The Candida Albicans Yeast-Free Cookbook, Shared by: Sharon Stevens, May/1994.

From: Sharon Stevens Date: 04-03-95 (164) Fido: Home Co