| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegan |
New, Vegtime6 |
12 |
servings |
INGREDIENTS
| 4 |
md |
Beets; peeled and grated |
| 4 |
c |
Grated red cabbage |
| 8 |
c |
Vegetable stock or water |
| 1 |
c |
Raisins |
| 1/4 |
c |
Honey or sugar |
| 1/4 |
c |
Lemon juice or apple cider vinegar |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Matzo meal; (see note) |
|
|
Plain yogurt or sour cream for garnish; (optional) |
INSTRUCTIONS
MAKES 12 SERVINGS. LACTO/VEGAN (HONEY)
Place beets, cabbage and stock or water into large soup pot and bring to a
boil. Lower heat; add raisins, honey or sugar, lemon juice or vinegar.
Simmer until beets and cabbage are soft, about 20 minutes.
In medium saucepan, melt butter or margarine on low heat. Add matzo meal,
stirring until butter is absorbed. Ladle 1 cup liquid from soup pot into
butter matzo mixture. Stir well to avoid lumps. Add 2 more cups of liquid
from soup pot, stirring between additions. Mixture should have consistency
of thick gravy. Add mixture back to soup pot; stir well. Adjust seasonings
to taste. Serve with dollop of yogurt or sour cream if desired. Makes 12
servings.
NOTE: Matzo meal is available in 12-ounce boxes at grocery stores, or you
can process matzo crackers in the food processor until finely ground.
PER I-CUP SERVING: 142 CAL.; 3G PROT.; 3G TOTAL FAT (1G SAT. FAT); 29G
CARB.; 5MG CNOL.; 740MG SOD.; 3G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 68
Converted by MM_Buster v2.0l.
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