4 Jun 2009
|Onions||3 Large, chopped|
|Beets||5 , grated|
|Carrot||1 , chopped|
|Potato||1 , cubed|
|Cabbage head||1 , shredded|
|Stock||2 Cup (32 tbs) (adjust quantity as needed to cover)|
|Stewed tomatoes||2 Cup (32 tbs)|
|Soy flour||1 Tablespoon|
|Nutritional yeast||3 Tablespoon|
Heat oil in pot.
Lightly saute vegetables in oil.
Pour in stock and cover pot.
Simmer until vegetables are tender.
Add remaining ingredients.
Garnish with sour cream or yoghurt.
Winter Borscht Recipe