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Borscht

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The Kitchn
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soups low carb low fat nut free rosh hashanah lunch

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Ingredients

1/2 lb. stew meat

1 tbsp. flour

1 tbsp. canola oil

1/2 cup onion, diced

2 large red beets, peeled. Depending on my mood, I'll either run these through the grater blade on my food processor, or I'll cut them in small cubes.

2 cups of vegetables. I like to use carrots , celery, celery root , or cabbage. Braising greens are a good addition as well, but should be added during the last 10 or 15 minutes of cooking.

4 cups of beef stock . I've found beef stock gives the best flavor, but one time I made borscht with turkey stock and it worked really well.

1 tbsp. red wine vinegar

Salt & pepper to taste

Optional: sour cream and fresh dill

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