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  Beet Borscht


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INGREDIENTS
1 bunch roasted beets (6-8) cooled, grated
4 cups veggie or no-chicken broth
1 small boiled potato per person
Mix grated beets into broth. Heat until soup
simmers. Serve with a boiled potato in bowl
and cover with soup. Can be served chilled—
skip the potato and dollop with sour cream.