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Print this Recipe    Borscht 08

Borsch
(Serves 15)

3 beets, size of an orange, cut into thin strips
1 carrot, diced
8 cups water
1 medium potato, diced
2 Tbsp lemon juice
1/2 cup beans (string beans or green peas)
1 large onion, sliced
1 Tbsp margarine or butter (optional)
1 1/2 cup cabbage shredded
1 cup tomato juice (or tomato soup)
1 1/2 tsp flour
1/2 cup water, cold
2 Tbsp fresh dill, chopped
salt and pepper to taste

Cook beets and carrots in water for 20 minutes. Add potatoes, simmer
for 10-15 minutes. Add lemon juice, beans or peas and simmer until
tender. Steam fry or saute onion in margarine or butter until soft.
Add cabbage to onion with 1/4 cup water, simmer until cabbage is
tender. Stir into the beets. Add tomato juice or soup and salt and
pepper to taste. Blend flour with 1/2 cup cold water, stir into
vegetables. Add dill and bring to boil for 5-10 minutes. Serve hot.

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