Hot Borscht

Ingredients

½ cup raw potato with skin, finely diced
½ cup onions, diced
1 cup beets, diced
2 cups cabbage, slivered (Chinese cabbage is fine)
¼ cup butter
¾ cup chicken broth
2 tablespoons lemon juice
2 tablespoons parsley or chives, scissor-snipped

Directions

Cook potato over low heat in a small amount of water until soft. Meanwhile, cook remaining vegetables over low heat in butter with a small amount of water until soft. When potatoes are cooked, add chicken broth and bring to a simmer. Allow mixture to cool slightly, then puree at low speed in blender. Add potato puree and lemon juice to vegetable mixture, reheat, and serve. Garnish with snipped herbs. Serves 2.

Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).

About the Author

Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.

Check out other Pat Connolly recipes:

Beef Rutabaga Stew

Curried Vegetable Omelet

Rice Popovers

Turkey Hash

Zucchini Salad