Recipe for Apple Beet Borscht


3 oz tomato paste
4 cup water or light vegetable stock
1/4 single med. reg or green cabbage thinly sl; iced
2 each carrots, julienned
1 single clove garlic, minced
3 single beets, julienned
1 medium onion, thinly sliced
2 cup apple cider
1/4 cup tamari
1/4 cup sherry
2 tablespoon molasses or honey
1 tablespoon dried dill
2 teaspoon dried basil
1 tablespoon caraway seeds
1 tablespoon canola oil


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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