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Meat Rossel Borsht




  1. Cook meat, onion and bay leaves in water at a slow boil until meat is tender when pierced with a fork.
  2. Add remaining ingredients, except egg yolks, and boil 15 minutes longer.
  3. Serve hot with 1 beaten egg yolk per serving, depending on taste, for thickening, and garnish with parsley, sliced hardboiled egg and plain boiled potato.

Serves 6.


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