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Rhubarb Soup

4 stalks rhubarbs
1 qt water
3 cooked beets
1 cucumber
3 hard boiled eggs
1 cup sour cream
1 T dill
salt for taste

Cut up rhubarb and boil in water for about half an hour. Put through
sieve and add finely cut beets, finely cut cucumber and hard boiled
eggs. Add salt and dill. Put in the refrigerator. Serve cold.

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