| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 8 |
md |
Beets; scrubbed, trimmed & grated |
| 2 |
c |
Shredded cabbage |
| 2 |
|
Turnips; peeled & sliced |
| 2 |
|
Carrots; scrubbed & sliced |
| 2 |
c |
Chopped onion |
| 2 |
tb |
Margarine |
| 1 |
ts |
Caraway seeds |
| 2 |
qt |
Stock or water; (up to 3) |
| 1 |
ts |
Dried dill; (or 2 tablespoons fresh) |
| 1/2 |
c |
Cider vinegar |
| 1 |
tb |
Honey |
| 1 |
c |
Tomato puree |
| 1/2 |
c |
Orange juice |
| 1/4 |
ts |
Paprika |
|
|
Salt to taste |
INSTRUCTIONS
Source: "Garden Fresh Cooking" Organic Gardening Magazine, January, 1998
Scrub the beets and trim off their tails and crowns. Chop, shred or slice
the other vegetables. Beets can be messy, so grate them last (and don't
wear a white shirt!). In a large stockpot, saute the onion in margarine for
a few minutes, then add the caraway and the rest of the vegetables. Add the
stock and the remaining ingredients. Cover and simmer for 40 to 45 minutes,
testing occasionally for doneness. If you use fresh dill, add it at the
very end. Once cooked, you can puree this soup in a blender or food
processor for more delicate texture. Serve hot, garnished with a dollop of
sour cream or a sprig of dill.
Per serving: 110 calories; 0.361 grams fat (3% of calories); 3.5 grams
dietary fiber; 0 mg of cholesterol; 653 mg of sodium
Posted to JEWISH-FOOD digest Volume 98 #035 by Keter & Elisheva
<lruggles@memphisonline.com> on Jan 19, 1998
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”