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Easy Borscht Soup
15 oz Beets red, cooked, cubed
2 tb Butter
1 lg Onion,finely chopped
6 oz Cabbage, cut fine in strips
2 tb Wine Vinegar, red
2 Tomatoes, peeled, cubed
1 ts Sugar
4 Parsley twigs,tied together
1 Bay Leaf
1 1/16 qt Vegetable broth
1/2 c Sour Cream
1 bn Dill, chopped
Saute the onion in the butter;add the beets and the cabbage and
saute. Add the rest of the ingridients, cover and simmer until all
stir often. Taste again and season, if needed; remove parsley and
bayleaf. Put soup in plates or mugs and add 1 dollop of sour cream
in the middle
and sprinkle with dill. Serve hot.
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