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Svyokla V Tomatnom Souse

2 c Russian tomato sauce

1 ea Onion onion lg.

1 lb Carrots, peeled

1 lb Beets, fresh & peeled

6 T Olive oil

2 t Sugar

1 T Red wine vinegar

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.

 

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