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Apple Beet Borscht

3 oz Tomato paste
4 c Water or light vegetable stock
1/4 x Med. reg or green cabbage thinly sliced
2 Carrots, julienned
1 x Clove Garlic, minced
3 x Beets, julienned
1 md Onion, thinly sliced
2 c Apple cider
1/4 c Tamari
1/4 c Sherry
2 tb Molasses or honey
1 tb Dried dill
2 ts Dried basil
1 tb Caraway seeds
1 tb 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 2-3 hours, stirring occasionally. Puree one-third 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.

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