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Apple Beet Borscht
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 | Preparation | 30 minutes |
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| Cooking | 150 minutes |
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| Ready In | 180 minutes |
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Ingredients
| 3 |
ounces |
tomato paste |
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| 4 |
cups |
water |
or light vegetable stock |
| 1/4 |
x |
red cabbage |
or green, thinly sliced |
| 2 |
each |
carrots |
julienned |
| 1 |
x |
garlic clove |
minced |
| 3 |
each |
beets |
julienned |
| 1 |
medium |
onion |
thinly sliced |
| 2 |
cups |
apple cider |
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| 1/4 |
cup |
soy sauce, tamari |
|
| 1/4 |
cup |
sherry |
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| 2 |
tablespoons |
molasses |
or honey |
| 1 |
tablespoon |
dill weed |
dried |
| 2 |
teaspoons |
basil |
dried |
| 1 |
tablespoon |
caraway seeds |
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| 1 |
tablespoon |
canola oil |
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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.
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