HIGH Borscht

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* Exported from MasterCook *

 

Borscht (Beets and Beet Greens)

 

Recipe By :Lindsay Wagner and Ariane Spade

Serving Size : 8 Preparation Time :0:00

Categories : Kitpath Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large beets with greens and stems

6 cups broth or stock

(or 2Tbs natural soy sauce in 6 c water)

1 onion -- chopped finely

1 large carrot -- chopped finely

1 1/2 cups chopped red cabbage

4 tablespoons white vinegar (or more if you like it piquant)

1/2 teaspoon caraway seeds

1 tablespoon honey

 

1. Wash the beets with their stems and leaves and remove the roots. Remove any

leaves or stems that are wilted. Chop the beets, stems, and leaves. A food

processor is a real timesaver for this job. Bring 2 cups of the broth or water

with soy sauce to a boil in a 9-quart saucepan. Add beets, onion, and carrot and

cook, covered, over medium heat for 20 minutes.

 

2. Add cabbage, vinegar, caraway seeds, and remainder of broth or water with soy

sauce. Bring to a boil and cook 30 minutes more. Water may be added to make a

lighter soup. Remove from heat and stir in the honey. To serve cold, add thin

slices of cucumber, Avocado Sour Cream, or Tofu Sour Cream. To serve hot, add a

boiled baby potato or rye bread Croutons.

 

Source:

" The High Road to Health: a vegetarian cookbook "

S(vegMail):

" Hanneman (kitpath) on 04-Apr-2001 "

Yield:

" 8 cups "

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Per Serving (excluding unknown items): 40 Calories; trace Fat (3.4% calories

from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 39mg

Sodium. Exchanges: 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

NOTES : This soup is traditional in Russia where it is served either hot or

cold.

 

Nutr. Assoc. : 3337 27257 0 0 0 2415 5458 0 0