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Chunky Beet Soup

3 bunches (1 1/2 lbs. each) beets
1 med. onion, sliced
1 tbsp. vegetable oil
1 green apple, cored and chopped


Trim tops from beets leaving a 1 inch piece of stem. Place in large saucepan with 2 quarts cold water and salt to taste. Bring to boil; reduce heat, cover and simmer about 30 minutes until beets are fork tender. Cool 10 minutes. Drain; reserving 6 cups beef liquid. Peel beets and cut into 1/2 inch cubes. In large saucepan over medium heat, cook onion in oil until lightly browned and tender, 10 minutes. Add cubed beets, reserved beet liquid and apples. Bring to boil; simmer 3 to 4 minutes until apples are tender. To serve, ladle soup into bowls. Dollop with sour cream; garnish with apple slices.


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