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Hot borscht soup, originating in Europe, contains beets as well as hearty chunks of beef and beef bone broth. It is often served topped with sour cream and dill.
This cold borscht, perhaps of Lithuanian origin, is less familiar in North America, but has many of the same lovely colors and flavors as the hot beef borscht.
Serve this on a hot day for a cool, refreshing, enzyme-rich soup. The potato can be added to the soup before serving or served alongside the soup.
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