Recipe - Beautiful Borscht

8 md Beets; scrubbed, trimmed &
grated
2 cup Shredded cabbage
2 Turnips; peeled & cut or sliced up
2 Carrots; scrubbed & cut or sliced up
2 cup Chopped onion
2 tablespoon Margarine
1 teaspoon Caraway seeds
2 qt Stock or water; (up to 3)
1 teaspoon Dried dill; (or 2
tablespoons fresh)
One half cup Cider vinegar
1 tablespoon Honey
1 cup Tomato puree
One half cup Orange juice
One fourth teaspoon Paprika
Salt to taste

Source: "Garden Fresh Cooking" Organic Gardening Magazine, January, 1998

Scrub the beets and trim off their tails and crowns. Chop, shred or slice
the other vegetables. Beets can be messy, so grate them last (and don't
wear a white shirt!). In a large stockpot, saute the onion in margarine for
a few minutes, then add the caraway and the rest of the vegetables. Add the
stock and the remaining ingredients. Cover and simmer for 40 to 45 minutes,
testing occasionally for doneness. If you use fresh dill, add it at the
very end. Once cooked, you can puree this soup in a blender or food
processor for more delicate texture. Serve hot, garnished with a dollop of
sour cream or a sprig of dill.

Per serving: 110 calories; 0.361 grams fat (3% of calories); 3.5 grams
dietary fiber; 0 mg of cholesterol; 653 mg of sodium

Posted to JEWISHFOOD digest Volume 98 #035 by Keter & Elisheva
lruggles@memphisonline.com on Jan 19, 1998