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Grate beets and combine with onion and water in a heavy kettle. Bring to a boil; cover and simmer about 45 minutes. Add tomato, lemon juice, salt and pepper. Cook 45 minutes more.Mix the eggs together and stir into soup. Heat but do not boil. Serve hot or cold topped with sour cream.
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 4|
|Calories from Fat: 102 (48%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 128.2mg||39 %|
|Sodium 173.5mg||6 %|
|Potassium 754.8mg||20 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 18.7g|
|Protein 7.1g||10 %|
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Calories per serving: 212
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