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Charlotte, this was great. I made it using a mix of red and golden beets (more golden than red but you can't tell!). We follow a fairly low fat diet, so I actually rubbed all the vegetables in about 2 teaspoons of .olive oil and roasted the lot then chucked all in my food processor. I found the vinegar really lifted the dish and the three garnishes were just perfect with the finished soup. Thanks for posting!

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JustJanS March 29, 2012
Roasted Beet Borscht Borsch