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Ingredients
  • 8 cups water
  • 3 medium beets, peeled and shredded
  • 3 carrots, peeled and shredded
  • 4 medium baking potatoes, peeled and cubed
  • ½ medium head cabbage, cored and shredded
  • 1 (8 ounce) can diced tomatoes, drained
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 (6 ounce) can tomato paste
  • ¾ cup water
  • 3 cloves garlic, minced
  • salt to taste
  • 1 teaspoon white sugar, or to taste
  • ½ cup Tofutti sour cream, for topping
  • 1 tablespoon chopped fresh parsley for garnish
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