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Beet Borscht

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SF Gate
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sides soups low fat vegetarian passover rosh hashanah lunch

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Ingredients

10 cups water

5 beef bouillon cubes (preferably Knorr)

1 small onion, halved

1/4 bunch dill sprigs with stems

1/4 bunch parsley with stems

3 carrots, peeled

2 beets

1 tablespoon oil

1 small onion, thinly sliced

1 tablespoon flour

1 tablespoon tomato paste, or 2 to 3 tablespoons canned tomato sauce

3 potatoes, peeled and cubed

2 celery stalks, chopped

1 small head red cabbage, finely chopped

1 tablespoon fresh lemon juice

salt, to taste

sour cream

Chopped fresh dill for garnishing

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