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Print this Recipe    Borscht 14

Borsch

6 to 8 beets
8 cups water
1 tsp. fresh dill
1 can Campbell's Tomato Zest soup
sour cream

Scrub well beets (do not peel them). Put in large pot with 8 cups
water. Bring to boil and then reduce to simmer and cook until
tender. (Save cooking beet water). When tender take slotted spoon
and put beets immediately into cold water. Slip skins off with your
hands. If you have a cuisinart, chop beets into tiny pieces. If
no cuisinart, then you will have to chop the beets up by hand.
Put chopped beets into pot, add fresh dill, chopped, 1 can Campbell's
Tomato Zest soup (undiluted) and 6 cups of the cooking beet water.
If you want a thinner borscht use a little more of the beet water.
Stir well. Serve with 1 tbsp. sour cream per individual serving.
Add salt to your own taste.

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