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Russian Borscht

2 med. onions
1/4 cup butter
2 lbs. beets, chopped
2 med. purple turnips, chopped
1 med. celery root, chopped
2 large parsnips, chopped
4 Tbsp tomato paste
1 bay leaf
1 Tbsp firmly packed brown sugar
2 tsp. salt
6 peppercorns
1/2 cup red wine vinegar
3 quarts. beef broth
1 lb. potatoes, shredded
1 small. green cabbage, shredded
1 Polish sausage, cut into 1/2 in. slices
2 cups sour cream
1 small. bunch of fresh dill, snipped

In a large. kettle or stock pot, over med. high heat, saute' the
onions in the butter 8 min.

Stir in the beets, turnips, celery root, parsnips, tomatoes or
tomato paste, bay leaf, sugar, salt, peppercorns, vinegar, and two
cups of the broth. Stirring constantly, bring to a boil, then
cover, reduce heat, and simmer 30 min. Check occasionally to make
sure vegetables aren't out of liquid. Add remaining broth and the
potatoes, and cook 15 min. Add the sausage and cook 15 min. To
serve: Ladle into lge. soup plates and pass sour cream and dill.

Excellent made hours or days ahead. The longer it sits - the better
the taste. Freezes well.


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