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Tangy Beet Soup  
Recipe by:  Oxford House Inn, Fryeburg, Maine

4 - 5 fresh beets
salt & pepper
1 or 2 cans beef broth or vegetarian broth (or freshly made broth)
1/4 cup honey
1/4 cup lemon juice

Peel, cut up in chunks & boil about 4 or 5 fresh large beets till soft. Strain &
mash them with salt & pepper.

Add 1 can or 2 cans of beef broth (depending on size of beets), ¼ cup honey &
¼ cup lemon juice to mashed beets. Put all in a blender or half a batch at a time
if you have a small blender. Blend. Add more honey, lemon juice & salt &
pepper to taste as needed.

Serve cold or hot with a dollop of sour cream and some fresh chopped parsley.
Serves 4
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