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Beet Borscht

1 lb can shoestring beets
2 cans water
1/2 cup sugar
1/2 cup bottled lemon juice
2 tsp. salt
Sour cream
Cucumber slices, opt.

In 2 quart saucepan, combine beets, water, sugar, lemon juice and
salt. Heat to boiling. Lower heat and simmer for about 2 minutes.
Chill thoroughly. When ready to serve, top with sour cream and
cucumber slices. Yield: 4 to 6 servings.

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