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  Borscht
   Soups
   Kate
   8/28/2008
Ingredients:
3 lbs beefshank, crosscuts
2 T cooking oil
1 medium onion, cut into 1-inch pieces
6 cups water
1/2 lb carrots, cut into 1-inch pieces (1 1/2 cups)
2 stalks celery, cut into 1-inch pieces (1 cup)
1/3 small head cabbage, cored
1 lb beets without tops, peeled
1 8-ounce can tomato sauce
1 T lemon juice
2 tsp sugar
2 tsp salt
1/8 tsp pepper
Dairy sour cream
Instructions:
In a 4-quart kettle or Dutch oven brown meat in hot oil. Place steel blade in work bowl. Add onion; process with on/off turns until chopped. Add onion & water to kettle with meat. Simmer, covered, aabout 2 hours or until meat is tender. Reinsert steelblade in work bowl; add about 1 cup of the carrots. Process until chopped.Transfer to mixing bowl; repeat with remaining carrots. Reinsert steel blade; add celery
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