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Borsch

3 medium beets with leafy tops
2 tbls salad oil
1 small onion, chopped
2 large carrots, diced
2 cups coarsely shredded red or green cabbage
1/4 cup lemon juice
2 1/2 tbls sugar
6 cups vegetable stock
salt
pepper
plain yogurt or sour cream

Cut off beet tops. Cut off and discard stems and any wilted leaves.
Coarsely chop remaining leaves. Peel beets and shred coarsely;
set aside.

Heat oil in a 5-qt pan over medium heat. Add onion and carrots
and cook, stirring occasionally, until vegetables are soft (about
10 minutes). Add beets and tops, cabbage, lemon juice, sugar, dill
and stock, bring to simmering. Reduce heat to low, cover and simmer
until beets and cabbage are tender (about 45 minutes). Season with
S & P to taste.

Garnish each serving with yogurt/sour cream.

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