Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 Borscht Source: NEWSTART Cookbook 3 beets 3 carrots 3 potatoes 1 onion 1/2 small cabbage, or 1 cup beet greens (optional) 1 1/2 quarts water 1 cup tomato puree 3 Tb sp. fresh, or 1 Tbsp. dried dill weed 2 tsp. salt 2 bay leaves 1 clover garlic, minced Peel and cut beets, carrots, potatoes, and onion into chunks or strips. Cut cabbage into 2 " chunks. Place in a saucepan with water. Cover and simmer until vegetables are tender (about 30 minutes). Add remaining ingredients and continue to simmer for 10 minutes. Remove bay leaves before serving. Serve with a Tbsp. of Tofu Sour Cream or Vegenaise dropped into the middle of each bowl. Serves 12. Calories per serving: 60. http://www.Christian-Vegan-Cooking http://www. http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving http://www.AllNaturalSweetnerRecipes -- Quote Link to comment Share on other sites More sharing options...
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