Apple Beet Borscht

• 3 ounces tomato paste
• 4 cups water or light vegetable stock
• 1/4 x red cabbage or green, thinly sliced
• 2 each carrots julienned
• 1 x garlic cloves minced
• 3 each beets julienned
• 1 medium onions thinly sliced
• 2 cups apple cider
• 1/4 cup soy sauce, tamari
• 1/4 cup sherry
• 2 tablespoons molasses or honey
• 1 tablespoon dill weed dried
• 2 teaspoons basil dried
• 1 tablespoon caraway seeds
• 1 tablespoon canola oil

1. Saute caraway seeds in canola oil.
2. Then, combine all ingredients in a soup pot.
3. Bring to a boil, then lower heat and simmer 2 to 3 hours, stirring occasionally.
4. Puree one-third of the soup in food proceessor; return puree to the pot and mix thoroughly.
5. Serve hot or cold with a dollop of Tofu Sour Cream.

tomato paste, water, red cabbage, carrots, garlic, beets julienned, onions, apple cider, soy sauce, sherry, molasses, dill, basil, caraway seeds, canola oil

Taken from recipeland.com/recipe/v/apple-beet-borscht-3582 (may not work)