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Borscht

2 medium beets
5 medium potatoes
1 small head cabbage
1 onion
2 middle carrots
0.3 kg of meat (FAT pork)
1 teaspoon vinegar
1 teaspoon sugar

Take beets. Don't peel or cut. Boil till half-ready. Remove from
water and set aside to cool.

Make strong meat boullion. Boil meat about 1.5 hours.

Cut potatoes into small cubes, put into boullion, set small fire
so water do not boil. Cut and add carrots. Cut and add cabbage.
Grate beets. Add it. Add vinegar, shugar and salt for your own
taste.

Take 1 onion, butter and fry till onion takes gold color. Add into
borscht about 5 minutes before ready.

Serve with cream and garlic bread.

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