Ruby Red Borscht


Serves: 4
Total Calories: 57

Ingredients

2 cups water or unsalted vegetable stock
1 cup red wine or additional water to stock
4 bay leaves
1 cup chopped onion
1 medium beet scrubbed and diced
1 medium potato scrubbed and diced
1 cup finely chopped red cabbage
1/2 teaspoon dried tarragon
2 tablespoons Bragg Liquid Aminos or tamari sauce
2 tablespoons balsamic vinegar

Directions:

1. Place all of the ingredients except the umeboshi cream in a large heavy kettle over high heat. Cover and bring to a boil. Reduce the heat to low, and simmer 30 to 40 minutes or until the vegetables are tender.
2. Serve the soup hot or cold, topped with a generous dollop of umeboshi cream.

Nutritional Facts:

Serves: 4
Total Calories: 57
Calories from Fat: 0

This Ruby Red Borscht recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.


More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Ruby Red Borscht
My Best Summer Vegetable Soup
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Creamy Pine Nut Gazpacho
Avocado Vichyssoise
Gazpacho Supreme
Don't Get Stick in a Sliced Bread Rut
Sandwiches
Avocados Rule!
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