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“Borscht is a staple throughout Russia and Eastern Europe because beets are so abundant there. It seems to be making a comeback, as more people are finding out how refreshing this cold vegetarian soup can be.”
READY IN:
2hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the beet juice in a soup pot. If using julienned beets, place them in the pot also. If using cut or sliced beets, place them in a large bowl and use a hand chopped to coarsely chop them. Add the chopped beets to the pot of beet juice and add the water, vinegar, sugar, lemon juice, and salt.
  2. Bring to a boil over medium-high heat, mixing occasionally. Remove from the heat and chill well before serving. Serve each bowl with 2 T. of the chopped cucumber, 1 T. chopped onion, 2 T. sour cream, and 1/2 of a boiled potato.

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