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Apple Beet Borscht

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Submitted by whispers

YIELD

6 servings

PREP

30 min

COOK

150 min

READY

180 min

Ingredients

3 86.7
OUNCES ML/G TOMATO PASTE
4 946
CUPS ML WATER
or light vegetable stock
¼ 0.3
X X RED CABBAGE
or green, thinly sliced *
2 2
EACH EACH CARROTS
julienned
1 1
X X GARLIC CLOVES
minced *
3 3
EACH EACH BEETS
julienned *
1 1
MEDIUM MEDIUM ONIONS
thinly sliced
2 473
CUPS ML APPLE CIDER *
¼ 59
¼ 59
CUP ML SHERRY *
2 3E+1
TABLESPOONS ML MOLASSES
or honey
1 15
TABLESPOON ML DILL WEED
dried
2 1E+1
TEASPOONS ML BASIL
dried *
1 15
TABLESPOON ML CARAWAY SEEDS
1 15
TABLESPOON ML CANOLA OIL

Directions

Sauté caraway seeds in canola oil. Then, combine all ingredients in a soup pot. Bring to a boil, then lower heat and simmer 2 to 3 hours, stirring occasionally.

Purée one-third of the soup in food proceessor; return purée to the pot and mix thoroughly.

Serve hot or cold with a dollop of Tofu Sour Cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 223g (7.9 oz)
Amount per Serving
Calories 70 30% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 74% Vitamin C 11%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 
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