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Borscht Beet Soup #1

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7 cups Beef Bouillon or Consommé
3 Red Cabbage Leaves; Cut into Small Pieces
1 Medium Onion; Coarsely Chopped
6 Peppercorns
4 Medium Beets
1/2 cup Carrots; Cut into Julienne Strips
2 tablespoons Butter
1/2 teaspoon Granulated Sugar
1 tablespoon Red Wine Vinegar
2 tablespoons All-purpose Flour
1/2 cup Sour Cream
1/4 cup Fresh Dill; Minced


Combine beef bouillon, cabbage, onions and peppercorns in a large saucepan and simmer for 45-minutes. Cool and strain mixture. Set broth aside and discard remaining onion, cabbage and peppercorns. Peel beets. Grate one beet with a fine grater. Place grated beet in a small bowl and mix with 3 Tbs. water and set aside. Cut remaining beets into julienne strips.

Melt butter In a heavy 2-quart pot. Add cut beets, and carrots and stir with a wooden spoon until vegetables are coated with the butter. Add sugar, vinegar and 1/4 cup bouillon. Cover pot tightly and simmer for 15 to 30-minutes, or until the vegetables are tender. If liquid cooks away, add a few more tablespoons of the bouillon.

Blend flour with some of the cooled bouillon to make a smooth, lump-free mixture. Add to cooked beets with remaining broth. Add reserved grated beets. Bring to a boil and ladle soup into bowls. Top with dill to taste, and add a heaping tablespoon of sour cream.

Makes 4 to 6 servings

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