Beautiful Borscht Recipe

• Gardening Magazine, Yield: 8 servings
• 8 med beets, scrubbed, trimmed and grated
• 2 c. shredded cabbage
• 2 x turnips, peeled and sliced
• 2 x carrots, scrubbed and sliced
• 2 c. minced onion
• 2 Tbsp. margarine
• 1 tsp caraway seeds
• 2 x -3 qts stock or possibly water
• 1 tsp dry dill (or possibly 2 Tbsp. fresh)
• 1/2 c. cider vinegar
• 1 Tbsp. honey
• 1 c. tomato puree
• 1/2 c. orange juice
• 1/4 tsp paprika Salt to taste

1. Scrub the beets and trim off their tails and crowns.
2. Chop, shred or possibly slice the other vegetables.
3. Beets can be messy, so grate them last (and do not wear a white shirt!).
4. In a large stockpot, saute/fry the onion in margarine for a few min, then add in the caraway and the rest of the vegetables.
5. Add in the stock and the remaining ingredients.
6. Cover and simmer for 40 to 45 min, testing occasionally for doneness.
7. If you use fresh dill, add in it at the very end.
8. Once cooked, you can puree this soup in a blender or possibly food processor for more delicate texture.
9. Serve warm, garnished with a dollop of lowfat sour cream or possibly a sprig of dill.

gardening magazine, beets, cabbage, carrots, onion, margarine, caraway seeds, stock, dill, cider vinegar, honey, tomato puree, orange juice, paprika salt

Taken from cookeatshare.com/recipes/beautiful-borscht-81305 (may not work)