1. In a large frying pan, melt margarine over medium heat. 2. Add chopped onions, grated carrots, diced green and red peppers and saute' for 5 minutes. 3. Stir in green and red shredded cabbage, grated beet and saute' for 10 minutes or until vegetables are softened. 4. Transfer sautéed vegetables to a large cooking pot. 5. Add water, vegetable broth, cubed potatoes, tomato paste, chopped garlic, bay leaf, crushed peppercorns and bring to boil. 6. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. 7. Add cauliflower florets, chopped celery, diced apple, paprika, soy sauce, dill weed and lemon juice and simmer covered for about 10 minutes, stirring occasionally. 8. Remove from heat. 9. Remove and discard bay leaf. 10. Adjust seasonings to taste. 11. Let borscht sit for 15 minutes before serving. 12. Refrigerate any unused portion. ---------------------------------------------------------------------------
Nutrition
Ingredients
