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 ea 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.