Name: Apple Beet Borscht
Ingredients: 3 oz Tomato paste; 4 c Water or light vegetable stock; 1/4 x Med. reg or green cabbage thinly sliced; 2 Carrots, julienned; Clove Garlic, minced; 3 x Beets, julienned; 1 md Onion, thinly sliced; 2 c Apple cider; 1/4 c Tamari; 1/4 c Sherry; 2 tb Molasses or honey; 1 tb Dried dill; 2 ts Dried basil; 1 tb Caraway seeds; 1 tb Canola oil

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits, Grains	Vegetarian	Vegetarian, Soups, Fruits	6	Servings

INGREDIENTS

3	oz	Tomato paste
4	c	Water or light vegetable stock
1/4	x	Med. reg or green cabbage thinly sliced
2		Carrots, julienned
		Clove Garlic, minced
3	x	Beets, julienned
1	md	Onion, thinly sliced
2	c	Apple cider
1/4	c	Tamari
1/4	c	Sherry
2	tb	Molasses or honey
1	tb	Dried dill
2	ts	Dried basil
1	tb	Caraway seeds
1	tb	Canola oil

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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