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Dilled Borscht Recipe

   
 

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     Dilled Borscht

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   25 Minutes

Ingredients
6 beets, peeled and diced
3 carrots, coarsely grated
1 white onion, chopped
3 cups (9 oz/ 280 g) shredded cabbage
1 3/4 cups (14 fl oz/ 430 ml) canned vegetable broth
5 cups (40 fl oz/ 1.25 l) water
1/2 teaspoon of ground pepper
3 tablespoons lemon juice
6 tablespoons (3 fl oz/ 90 ml) lowfat sour cream
 
1/3 cup (1/3 oz/ 10 g) chopped fresh dill

Instructions
In a large saucepan, bring the beets, carrots, onion, cabbage, broth, water, and pepper to a boil.
Reduce heat to low, cover, and simmer until the beets are tender, 20-25 minutes. If the soup seems too thick, stir in 1/4 cup additional water.
remove from heat and stir in lemon juice.
Ladle into individual bowls. Top each with a tablespoon of sour cream and sprinkle with the dill.


Originally Submitted
2/15/2011





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