Try this Ruby Red Borscht - Sl 7/83 recipe, or contribute your own.Suggest a better description
: Combine first three ingredients in a Dutch oven. Cover and bring to a boil; reduce heat, and simmer 45 minutes. Add lemon juice, sugar, and pepper; simmer 15 additional minutes. : Remove Dutch oven from heat. Gradually stir about one-fourth of hot mixture into beaten eggs; add to the remaining hot mixture, stirring constantly. Chill thoroughly. Garnish with dillweed, if desired. Yield: 8 cups (about 75 calories per 1-cup serving). Note: soup may also be served hot. Posted to MM-Recipes Digest by BobbieB1
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|Serving Size: 1 Cup (185g)|
|Recipe Makes: 8 Cups|
|Calories from Fat: 12 (48%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 46.5mg||14 %|
|Sodium 711.8mg||25 %|
|Potassium 71mg||2 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1g|
|Protein 2.3g||3 %|
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Calories per serving: 25
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