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' Thank you, Greger, for giving us your borscht recipe. It is not too different from the way I have been making it, except that I use seared cubes of beef and do not blend it -- so I guess it is more like a stew. I also add only sour cream at the table -- I like the color contrast.
Naturally, living here in New Age Lotus Land, I have many vegetarian friends, so if I substitute vegetable broth (I wonder if miso would work?), I think your recipe would be good to serve to guests. (Japanese-East European borscht? -- ah, well, we do live in the 21st century!)