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Beet Soup

1 lb To 1 1/2 lb beets
1 qt Water
1 1/2 ts Salt
1/4 ts Pepper
2 tb Sugar
1/3 c Lemon juice
Commercial sour cream

Wash, scrape and coarsely grate beets. Place beets, water, salt, pepper, sugar and lemon juice in a deep, 2-quart, heat-resistant, non-metallic casserole. Heat, covered, in Microwave Oven 10 to 12 minutes or until beets are tender. Chill soup several hours or overnight. Serve cold, garnished with dollops of sour cream.

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