Borscht

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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.

 

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