Vegetable Borscht with Kefir - alive magazine

Name: Vegetable Borscht with Kefir - alive magazine
Ingredients: 1 1/2 Tbsp (22 mL) butter; 3 beets, finely shredded; 1 small carrot, finely shredded; 1/2 large onion, finely shredded; 1 very small purple top turnip, peeled and finely shredded; 1 cup (250 mL) shredded red cabbage; 2 1/2 cups (625 mL) low-sodium vegetable or chicken stock; 1 1/2 Tbsp (22 mL) red wine vinegar; 1 tsp (5 mL) coconut palm sugar or sucanat; Salt; pepper; 2 tsp (10 mL) cornstarch; 2 tsp (10 mL) water; 1/4 cup (60 mL) plain kefir; 1 Tbsp (15 mL) chopped chives; 4 lemon slices (optional)

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This comforting and colourful soup will certainly help you meet your daily requirement for vegetables. Rich in antioxidants, it makes a satisfying…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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