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Cook The Book: Borscht

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Ingredients

1/4 cup olive oil

1 large onion diced (about 1 1/2 cups)

1 carrot, peeled and coarsely grated (about 1 cup)

1 parsnip, peeled and coarsely grated (about 1 cup)

1 pound potatoes, peeled and coarsely grated (about 2 medium potatoes)

2 tablespoons tomato paste

1 tablespoon sugar

2 pounds beets, peeled and coarsely grated (about 2 quarts)

1 pound sauerkraut, rinsed and drained (about 3 cups), plus more for serving

2 quarts water

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon dried dill or 1 tablespoon chopped fresh dill

For garnish: sour cream, lemon slices, fresh dill sprigs

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