Hot borscht

Yield: 1 servings

Measure Ingredient
½ cup Raw potato with skins, diced fine
½ cup Onions, diced
1 cup Beets, diced
2 cups Cabbage, slivered (Chinese cabbage is acceptable)
¼ cup Butter
¾ cup Chicken broth
2 tablespoons Lemon juice
2 tablespoons Parsley or chives, scissor-snipped

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

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