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Barszcz (Clear Soup)
- 1 lb Soup meat (shin bones)
- Salt & pepper
- Boiled in skin beets (1 bunch)
- 2 tablespoons vinegar
- Sour Cream
1 lb. Soup meat (shin bone). Boil in 8 quarts water (start in cold water) for 3 hours. Add salt and pepper. Prepare beforehand one bunch beets boiled in skins. Cut beets into thin strips. Add to soup stock with 2 tablespoons vinegar. Boil 5 minutes. Serve with dab of sour cream.
Serves 6
International Institute Cook Book– Mrs. Max Boemer
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