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CATEGORY CUISINE TAG YIELD
Jewish ****, Jewish, Low-cal, Low-fat, Soups 8 Servings

INGREDIENTS

2 lb Beets
1 lg Onion
1 lg Garlic clove
2 qt Water
2 ts Salt
3 tb Sugar
1/4 c Lemon juice
1/2 ts Sour salt

INSTRUCTIONS

Wash and peel beets. Peel onion and garlic. Put veggies, salt and water in
a large pot. Simmer for one hour. Add sugar, lemon jui ce and sour salt.
Cook an additional half hour. Cool. Discard onion and garlic. Grate beets
into soup.
Serving Ideas : Serve chilled with sour cream and boiled potatoes.
Recipe by: Annice Posted to MC-Recipe Digest V1 #768 by Bill Spalding
<billspa@icanect.net> on Aug 31, 1997

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