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Borscht

1/2 head small green cabbage, shredded
4 peeled beets, shredded
1 onion, shredded
1 carrot, shredded
1 bay leaf
whole cloves
peppercorns
tomato juice
apple cider
lemon juice or vinegar
salt

Heat a little oil in frying pan, add bay leaf, a few whole cloves,
and several peppercorns. Add the vegetables and saute a few minutes.
Transfer to cooking pot and add equal amounts of tomato juice and
apple cider to cover the vegetables. Simmer 30-40 minutes. Now
add lemon juice or vinegar until the broth is distinctly tart,
balanced by the sweetness of the cider. Add salt to taste. Serve
with shredded horseradish.

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