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Hey all;
I just made this at home this afternoon, and thought I would share the recipe with you...


1 tbsp olive oil
1 carrot, peeled and diced
1 med. onion, peeled and diced
1 tsp. minced garlic
3-4 medium size beets, peeled and cubed (wear gloves!!)
1-2 med. potatoes, peeled and cubed
4 cups chicken broth

1 tsp sugar
salt and pepper.

to serve: sour cream, fresh dill, green onions

Start by heating your pan on Med. heat with the olive oil... Sweat the carrots, onions and garlic until just softening... Add beets, potatoes, broth; bring to boil. Reduce heat, let simmer for 35-40 mins until beets and potatoes are tender. Add sugar. Season to taste with S&P. Cool slightly and puree if so desired (when I am flaring, I puree, but when I am well I prefer a chunky borscht!). This soup may also be served chilled (refrigerate for 2-4 hours).

For serving, you can dollop some sour cream on top, sprinkle with fresh dill and/or green onions!