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Beet Borscht Recipe | ||
Soup | ||
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| Ingredients:
2 cups shredded fresh beets
1 cup shredded carrots 1 cup chopped onion 2 cups water 1/2 teaspon salt 2 cans (14-1/2 oz. each) beef broth 1 cup shredded cabbage 1 tablespoon butter or margarine 1 tablespoon lemon juice Sour cream, optional
Directions:
In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. Top each serving with a dollop of sour cream, if desired. Yield:8 servings. (2 quarts) You will find more beet recipes in the Epicurean Recipe Archives. Just type "beet" in the Title line and click "find".
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Submitted 6/13/05.
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