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Borscht Beet Soup


1 lb to 1 1/2 lb beets
1 qt water
1 1/2 tsp salt
1/4 tsp pepper
2 tbsp sugar
1/3 cup lemon juice
1 commercial sour cream

1. Wash, scrape and coarsely grate beets. 2. Place beets, water, salt,
pepper, sugar and lemon juice in a deep, 2-quart, heat-resistant,
non-metallic casserole. 3. Heat, covered, in Microwave Oven 10 to 12
minutes or until beets are tender. 4. Chill soup several hours or
overnight. 5. Serve cold, garnished with dollops of sour cream.


Servings: 8



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