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Borscht Recipe

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This recipe for Borscht, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups beef broth
2 good sized beets (tennis ball size), peeled and mandolin'd (cut) into thin strips. (you can use a potato peeler to cut the thin strips)
Half that amount of green cabbage, cut into thin strips
1 medium yellow onion,

Directions:
Directions:
Cook until vegetable's are soft.
Puree and add juice of 1 lemon and 2 tablespoons sugar.
Add a tablespoon of sour cream to each bowl when served ad sprinkle with dill weed.

Personal Notes:
Personal Notes:
I got this recipe from Jerry Doudera and I have made it several times and it is super. I like it hot or cold.

 

 

 

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