Serves: 4
Total Calories: 57
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.
This Ruby Red Borscht recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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