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See below ingredients and instructions of the recipe
2 c Russian tomato sauce 6 tb Olive oil
1 ea Onion onion lg. 2 ts Sugar
1 lb Carrots, peeled 1 tb Red wine vinegar
1 lb Beets, fresh peeled
Grate the bbets, carrpts and onions together. Heat the olive oil in a
large skillet. Add the sgredded vegetables and saute' over medium
heat for 10 minutes. Stir in the tomato sauce, vinegar, sugar.
Continue to cook over medium heat5 srirring until the moisture
evaporates, 20 minutes approx. be sure to continue to stir so it
won't stick and burn. Remove from heat, allow to cool to room temp
then refrigerate for 3-6 hours. Origin: Irina Bayalov, Astrakhan-CIS,
circa, 1993 Submitted By DON HOUSTON On 05-03-95
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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