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By: F T.
| Description: | ||
| Time: | 40 min (10 min to prepare, 30 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 3 | |
| Ingredients: | ||
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1 each 1 Jar Passover Borsht 1 each One medium onion, chopped 1 each One large or two small potato(es) 1 each One large or two medium carrots |
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| Directions: | ||
| * Simmer onion in 1-2 T oil until soft and fragrant. Drain liquid from Borsht jar into pan. Cut carrots and potato into bite-size pieces. Simmer vegetables in borsht liquid for about 15 minutes until almost soft. Add beets from jar. Simmer for 5-10 minutes until potatoes and carrots are soft but not mushy. Add salt and pepper to taste. | ||
| Notes: | ||
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