Apple Beet Borscht Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 ounce: Tomato paste,
4 cup: Water or light vegetable stock,
Med. reg or green cabbage thinly sliced,
2 each: Carrots, julienned
Clove Garlic, minced
Beets, julienned
1 medium: Onion, thinly sliced
2 cup: Apple cider,
1/4 cup: Tamari,
1/4 cup: Sherry,
2 tbsp: Molasses or honey,
1 tbsp: Dried dill,
2 tsp: Dried basil,
1 tbsp: Caraway seeds,
1 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp