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QUICK BARSHCH

Category:    Appetizers, Soups
Yield: 6 servings
 
      2 ea 10 oz cans beef broth               2 ea 1 lb cans red beets
      1 c  Water                               1 tb Lemon juice
      1 ts Sugar                             1/8 ts Pepper
      1 x  Dash of garlic powder               1 x  Salt to taste
    1/2 c  Red table wine                 
 
  Patties Dilute the broth using the juice from the red beets instead of
  water.  Put aside the beets for other uses. Add 1 cup water. Cook the
  barshch for 5 minutes. Season. Add wine. Serve in cups with Patties.
 

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