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Ruby Red Borscht

8 Servings
5 lg beets (about 1-3/4 pounds)
-peeled and,Grated
2 md onions,finely chopped
6 c chicken broth
1 T lemon juice
1/4 t sugar
1/4 t pepper
2 eggs,slightly beaten
1 fresh dillweed (optional)

: 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.

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