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Ingredients: 2 large cucumbers, peeled, seeded and diced 1 16 oz jar pickled beets, drained juice reserved 1/2 cup chopped onions 2 Tablespoons Parsley 3 cups chicken broth 1 teaspoon sugar 1/2 cup sour cream salt and pepper Method: Blend all in blender, add beet juice if toothick. Make at least one day ahead for best flavor. Refrigerate and serve cold. |
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