Recipe - Apple Beet Borscht

3 ounce Tomato paste
4 cup Water or light vegetable
stock
One fourth x Med. reg or green cabbage
thinly cut or sliced up
2 Carrots, julienned
Clove Garlic, minced
3 x Beets, julienned
1 md Onion, thinly cut or sliced up
2 cup Apple cider
One fourth cup Tamari
One fourth cup Sherry
2 tablespoon Molasses or honey
1 tablespoon Dried dill
2 teaspoon Dried basil
1 tablespoon Caraway seeds
1 tablespoon Canola oil

Saute caraway seeds in canola oil. Then, combine all
ingredients in a soup pot. Bring to a boil, then lower
heat and simmer 23 hours, stirring occasionally.
Puree onethird of the soup in food proceessor; return
puree to the pot and mix thoroughly. Serve hot or cold
with a dollop of Tofu Sour Cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini