Date:    Sun, 12 Sep 93 12:45:45 MDT
From:    Dianne Libero <dlibero@cisco.com>

Here's a very yummy soup that can be served either hot or cold:

GARDEN BORSCHT

(directions are for microwave but can be adapted to stove top)

Serves six		(For 3, use half measures)

Ingredients:
chopped cabbage		1 cup
chopped red onion	1/2 cup
chopped carrot		1/2 cup
water			1 1/3 cup	(can use wine,broth,tomatoe juice)
no salt added tomatoe	2 (15 oz cans)	(or fresh roasted with skins removed)
water			1 cup		(second time)
lemon juice		2 teaspoons
garlic powder		1/4 teaspoon	(or a few gloves minced)
horseradish		1/4 teaspoon	(powder)
bay leaf		1 large
sliced beets		2 (8 oz) cans	(or fresh cooked 2 cups)
yogurt			6 tablespoons	(optional)
------------------------------------------------------------------------------
baking dish		deep 3 qt
------------------------------------------------------------------------------
TIME AT HIGH		7 - 8 MIN	(VEGGIES)
TIME AT HIGH		9 MINUTES	(TOMATOES, SEASONINGS ADDED)
TIME AT 30%		15 MINUTES
TIME AT HIGH		2 MINUTES

In the baking dish, combine cabbage, onion, carrot and first amount of
water.  Cover.  Microwave at full power (HIGH) for time shown above or
until veggies are tender, stirring twice.  Add tomatoes, second amount
of water, lemon juice, garlic, horseradish and bay leaf.  Mix well.
Cover.  Microwave at full power (HIGH) for time shown above or until
boiling.  Stir.  Microwave at 30% (MEDIUM LOW) 15 minutes to blend
flavors.  Stir in undrained beets.  Cover.  Microwave at full power
(HIGH) for time shown above or until heated through.  Remove bay leaf.
Top with 1 tablespoon yogurt if desired (optional).

Each serving equals 80 calories.

Note:	If using home cooked beets, more liquid may be needed and more
	cooking time may be required.

To cook fresh beets;  remove stems, wash but do not skin beets.
Place in pot and cover with water.  Cook until tender and let cool.
Using fingers, skim skin off.  It should slide off easily.

The above recipe was adapted from HPBOOKS MICROWAVE COOKBOOK