---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Vegetarian, Vegetables
       Yield: 6 servings
       1 md Beet
            - scrubbed & cut into chunks
       1 md Carrot; sliced
       1 md Kirby cucumber
            - cut into chunks
       1 md Green bell pepper
            - seeded & coarsely chopped
       1    Lemon; peeled,
            - halved, and seeds removed
       1    Ripe avocado; peeled,
            - stone removed & quartered
     1/2 c  Spinach leaves (packed)
     1/2 c  Alfalfa sprouts (packed)
     1/2 c  Chopped fresh dill
       2 tb Bragg Liquid Aminos
     1/8 ts Freshly ground black pepper
       2 c  Vegetable stock; -OR-
            -Vegetable bouillon
            Alfalfa sprouts, for garnish
   In a food processor fitted with the metal blade, pulse the beet, carrot,
   cucumber, bell pepper, and lemon until finely chopped.  Add the avocado,
   spinach, alfalfa sprouts, dill, liquid aminos, and pepper. With the machine
   running, gradually add the vegetable stock and process until smooth.
   Transfer the borscht to a bowl, cover, and refrigerate until chilled, at
   least 2 hours.
   Serve the soup in individual bowls, garnishing each one with alfalfa
   Source: May All Be Fed - by John Robbins (including recipes by Jia Patton
   and Friends) Typed for you by Karen Mintzias