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By Darilynn on December 14, 2011
By William (Uncle Bill) Anatooskin on March 28, 2007
"This RUSSIAN/DOUKHOBOUR BORSCHT originated with my Russian Grandmother who was a vegetarian. Traditionally, the Russian/Doukhobours used about 1 pound of butter and at least 3 cups of whipping cream. I finally was able to make numerous adjustments to the ingredients and then reduce the amount of butter and whipping cream so that the Borscht tastes..."
Prep Time: 30 mins
Total Time: 1 hrs 30 mins