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Salads - Soups - Sidedishes
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None
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Servings |
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6
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Preptime |
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25 Minutes
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Ingredients |
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6 beets, peeled and diced
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3 carrots, coarsely grated
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1 white onion, chopped
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3 cups (9 oz/ 280 g) shredded cabbage
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1 3/4 cups (14 fl oz/ 430 ml) canned vegetable broth
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5 cups (40 fl oz/ 1.25 l) water
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1/2 teaspoon of ground pepper
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3 tablespoons lemon juice
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6 tablespoons (3 fl oz/ 90 ml) lowfat sour cream
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1/3 cup (1/3 oz/ 10 g) chopped fresh dill
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Instructions |
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In a large saucepan, bring the beets, carrots, onion, cabbage, broth, water, and pepper to a boil.
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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.
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remove from heat and stir in lemon juice.
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Ladle into individual bowls. Top each with a tablespoon of sour cream and sprinkle with the dill.
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Originally Submitted
2/15/2011
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You can add this Dilled Borscht recipe to your own private DesktopCookbook.
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