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3 medium-sized beets (tender
tops if you like)
1 small onion, chopped
1 lb. bulk sausage, crumbled
2 large carrots, diced
2 c. red or green cabbage
1/4 c. lemon juice
2 Tbsp. sugar
1/4 tsp. dill weed
6 c. chicken stock

Saute the onion and sausage; drain off grease. Add the
beets, carrots, cabbage, lemon juice, sugar, chicken stock
(stock can be made with 2 teaspoons chicken bouillon or cubes
and 6 cups water). Cover; bring to a boil, then reduce heat.
Simmer for 45 minutes. Serve with a dollop of sour cream or
yogurt and dill weed.
Note: You can leave out the sausage; season. Chill and
blend with some sour cream in a blender and serve as a chilled
soup. Garnish with a dollop of sour cream or yogurt and dill

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