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Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)

Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)

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Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)


Borsch dressing

Cooking method

  • The other day I bought Ilya Lazerson's little book "Lunch with my mother-in-law" here, read it and thought - why didn't I think of this in culinary invention.
  • And somehow I felt uncomfortable that I quickly ran to the store to buy vegetables for borscht.
  • Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)
  • I have done this filling several times already.))
  • Today I offer you a recipe for Borsch dressing, taken partly from Lazerson's book, and partly with my changes and additions - but the principle of preparation remains unchanged, because Lazerson's mother-in-law cannot come up with anything better than what Lazerson's mother-in-law had invented and described, everything is accurate, according to the rules and in moderation!
  • Many thanks to her for describing this process, informative!
  • Below, in a commentary on the recipe, I am placing a chapter from this book.
  • Borscht dressing (my version for 3-4 servings)
  • 1. First frying pan - beetroot dressing (weight of peeled and prepared vegetables)
  • fresh beets - 200 grams
  • fresh, ripe red tomatoes - 1 pc.
  • ghee (butter) - 2 tbsp. l. / 30-40 grams
  • meat broth - almost completely cover the beets
  • tomato paste - 25-50 grams
  • sugar - at the rate of 1/2 tsp. per serving
  • fermented tomatoes - 1 pc. (can be replaced with wine vinegar at the rate of 1/2 teaspoon per serving)
  • salt to taste
  • Sugar and vinegar can be added not when stewing beets, but directly when cooking borscht and to your liking. But, with fermented tomatoes borscht turns out to be much tastier! This is confirmed by Lazerson's mother-in-law, saying that beet kvass should be added to the finished borsch, which is also prepared by the fermentation method!
  • 2. Second frying pan - light carrot and cabbage dressing.
  • fresh carrots - 50 grams
  • fresh onion - 50 grams
  • fresh cabbage - 150 grams
  • meat broth - a little for stewing
  • sweet pepper - 1/2 pc. / 50 grams
  • fresh potatoes - 1-2 pcs.
  • fresh celery - 1/2 bunch, only leaves
  • vegetable oil - 1-2 tbsp. l.
  • salt to taste
  • 1. Beetroot dressing
  • Grate the beets, cut the tomatoes into cubes.
  • Heat ghee (butter) in a frying pan, add beets, tomatoes, add meat broth enough to not completely cover the beets. Stir, let it boil, reduce heat, add tomato paste, chopped fermented tomato, sugar to taste, salt and simmer over low heat until tender, stirring occasionally. In the photo, the dressing turns out to be much lighter than it actually is, dark beets!
  • Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)
  • 2.light carrot and cabbage dressing
  • Cut the onion into cubes, grate the carrots, cut the pepper and cabbage into thin strips. Cut the potatoes into thin strips. Chop the celery with a knife.
  • Heat a second frying pan, add vegetable oil.
  • Saute onions, bell peppers and carrots in vegetable oil.
  • Add cabbage, salt, stir and pour in a little broth, close the lid and simmer until the cabbage is ready.
  • Add celery, potatoes, stir, close the lid and simmer a little more until the potatoes are half cooked. Potatoes should not be overcooked as they are thinly sliced ​​and will be completely cooked when the borsch is cooked.
  • Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)
  • Combine red beetroot dressing and light carrot and cabbage dressing.
  • Borsch dressing is ready!
  • Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)
  • We shift the dressing into portioned jars, depending on the required number of portions for cooking borscht, cool the dressing and put it in the freezer for storage.
  • If necessary, take out a jar of borsch dressing, put the required number of spoons of dressing in a saucepan, fill it with ready-made meat broth, bring to a boil, boil for 1-2 minutes - and the borsch is ready!
  • Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)
  • The dressing is high-calorie, with ghee (butter) and vegetable oil, so borscht can be cooked with ordinary water.
  • I must say that it turned out deliciously, appreciated at home. And really tasty.))
  • I prepared a whole frying pan for this dressing, I made a threefold portion according to Daria Andreevna's recipe. I put it all in plastic containers and put what in the refrigerator (as Daria Andreevna advises), and what in the freezer.
  • It remains only if you want to taste homemade borscht get out of the freezer all the necessary jars with ingredients (broth, dressing) and put everything together.
  • And you get a dish called "from what was" in the freezer.
  • It is good to use such blanks when you want a borscht, and you need, for example, only 1-2 servings, and not a full pan. And also take the blanks to the dacha for the speed of cooking.
  • Again variant of a semi-finished product for borscht for lunch at work (if it is permissible to do this), poured boiling water, sweated under the lid.
  • Here's a non-standard solution to the problem.))
  • Cook with pleasure and bon appetit!Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)
  • Borscht cooking principles (Lazerson)


Below, I am placing a text from the book "Lunch with the mother-in-law", read it - it is very interesting written, informative, reads quickly!

- Let's start with the basics, - said the mother-in-law, - and first decide on the amount of ingredients. Agree that, despite the formal title role in beetroot borscht, its excessive amount is unlikely to please eaters. Therefore, let's consider the dressing separately - as if we were making canned food in glass jars, on which “Borsch” would appear. Try to remember the following ratio of the main ingredients: for 4 parts by weight of beets, take 3 parts of cabbage, 1 part each of carrots, onions and celery (preferably but not necessary), and tomato paste - half as much as carrots. Of course, everything is rather arbitrary, but at least somehow you can navigate without weights.
I quickly figured it out in my mind, and it turned out that for 200 g of beets, you need to take 150 g of cabbage, 50 g of onions and carrots, and tomato paste - 25 g. Indeed, everything is simple.
“And now,” the mother-in-law continued, “we'll wash the vegetables and start peeling them. Now we will cut everything - carrots into strips, onions in half rings, cabbage into strips and large strips of beets.
- But we will start cooking with beets, because they cook longer than all vegetables.
The mother-in-law poured the beets into a thick-walled frying pan with high sides, added a piece of butter, poured a little broth from the coveted pan (just below the beet layer) and put it to simmer over low heat.
- When the beets begin to gurgle appetizingly, - the mother-in-law continued her educational program, - we will have to immediately add all the tomato and ... sugar to it. Yes, yes - sugar. Sugar loves borscht. Look, I add sugar not to borscht, but to beets - this way the taste of borscht will be more harmonious. Since you and I have figured out the number of servings of borsch in advance, we can safely put sugar at the rate of half a teaspoon per serving. If you find it too little, add it to the finished borscht. And let's not forget to add a little wine vinegar here - it is usually six percent. How much is a little? Just over the same half teaspoon per serving.
An acidic environment will certainly not discolor beets, but in an acidic environment, beets, like potatoes (remember this!) Cook much longer. But it is not at all necessary to add vinegar to the dressing for borscht - tomato acid is quite enough. And I will tell you a little secret about color a little later.
The mother-in-law reduced the heat of the burner, covered the pan with a lid and continued:
- While everything is gurgling there, it is necessary to sprinkle onions and carrots. We, professionals, call the process of frying food without the formation of a crust, I would even say, not frying, but rather warming up in fat. The meaning of this process is obvious - to enrich the taste, in this case borscht, with vegetable aromas.And all the aromas, as is known mainly to the excellent students of secondary and high school, have an ethereal nature, which means they dissolve well in fats. Got it? If not, I explain: the aromas of vegetables will turn into fat when browning, and this fat, in turn, will perfectly transfer everything that is needed to the soup. That's it!
Daria Andreevna lit a nearby burner, put another pan on it, poured some vegetable oil, put onions there, then, after
a short pause, carrots and lightly fried, not allowing a crust to form. Then she threw in the cabbage, poured in a little broth, added a little salt and covered with a lid.
“Now we’ll simmer the cabbage until cooked,” she said, “and when the beets and cabbage are ready, just mix them together. This is how we get a dressing, which I often prepare in advance and store in the refrigerator until you arrive, and then quickly and without much difficulty turn it into borscht.
- Here is the dressing, here is the broth. We put the broth on medium heat, bring to a boil and gradually add the dressing, trying to achieve the desired thickness .. If you miss the big side - it's okay, the rest of the dressing in the jar and in the refrigerator - in a couple of days you will cook the borsch again. If it is less, it is more serious, but also fixable. Add a little beans from a can - the borscht will be thicker and more satisfying, but there are no beans on hand - grate a little potatoes on a coarse grater and add to the pan ... By the way, I always do this - since I usually don't put potatoes in borscht, the next day it is in borscht - the environment is sour - dubs and becomes tasteless. Therefore, I grate a couple of potatoes on a coarse grater and put them in the broth. It is impossible to notice this potato in the borscht - it is colored with beets, but gives the soup richness and satiety.
All these operations (except for the last - the mother-in-law never missed) she did during her lecture, then threw a few peas of black pepper into the borscht, put a bay leaf, brought the borsch to a boil, reduced the heat and tried her work.
- It is imperative to try, - said Daria Andreevna, - first of all, to assess the salt - sugar - acid balance ”and, if necessary, adjust it.
A teaspoon of sugar and a small pinch of salt flew into the pan. The mother-in-law paused for a short time, turned off the heat, poured chopped garlic into the pan and covered everything with a lid.
- Borsch should not boil for a long time - just let it brew under the lid. In the meantime, he insists, I will tell you the secret of the bright red color of my borscht. Color is important for borscht like no other soup. You cannot achieve a beautiful color in the usual way - during the cooking process it still loses its intensity and even acquires unappetizing brown tones. However, I always have beet kvass frozen in ice cube trays in my freezer.
The mother-in-law opened the freezer and took out a few beet-colored cubes.
- Unique, I'll tell you, piece. To prepare it is as easy as shelling pears - you peel the beets, cut them into arbitrary pieces, fill them with cold water, put them in a warm place and forget them for a week. And here in front of you is a bright beet-colored liquid, sometimes a little stringy. This is beet kvass! I filter it, pour it into ice molds and freeze it. When the boiling borsch is turned off, several of these ice cubes are sent to the pan ...

In this way, with the preliminary preparation of the dressing, you can easily learn how to cook almost any soup. I would like, for example, sour cabbage soup - stew sauerkraut with the addition of raw shredded onions, tomato and sugar. You take five times more cabbage by weight than a tomato, as much onion as a tomato. Whether or not to rinse the cabbage before stewing is up to you, it depends on the acidity of the cabbage and affects the acidity of the cabbage soup. It remains only to put the stewed cabbage in the broth, bring to a boil, add bay leaves, crushed garlic and ground pepper. You can also drop a couple of dried fungi for flavor ...

Cook with pleasure and bon appetit! Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)

Self-taught baker
Quote: Admin

Dressing for borscht.

And in general, a good idea with dressing for borscht and sour cabbage soup, I really liked it.

Here's a non-standard solution to the problem.

Bon appetit to everyone and more non-standard solutions.

I have been using this idea of ​​stewing cabbage for a long time, and I am VERY happy.
And the carcass of cabbage and FRESH and sour. I do it in cartoon, very convenient.

Alternatively, stew sauerkraut with apple juice (800 gr. Cabbage - 1 tbsp. Apple juice clarified without sugar). You can use it as a side dish, and if you don't like volume. mashed potatoes, and the soup goes great.
I also made such a dressing, only I stewed the beets in the cartoon, in the second cartoon I made broth (there is no saucepan with a thick bottom, like Admin has, and my Russian with a thick bottom is not capable of this), onions, carrots in a pan.
It turned out very tasty, even my husband noticed a change in taste for the better. I put some in the refrigerator, some in the freezer. It is very convenient to cook from ready-made!
Thanks for the recipe !!! Admin, I hope you will bring us some more masterpiece !!!!!!!
Hi, great idea. It's better to "shoot" once, and now you have everything ready for three borscht. One question worries. Girls, if anyone has used such preparations from the freezer, how do such vegetables behave in borscht later? They are not blurred by jellyfish? Do they lose their taste? Otherwise, I don’t need such sacrifices, I prefer to cook everything fresh.
Absolutely not. I already tried it myself when it really felt like it. And I added coarsely grated potatoes when cooking.

The last "masterpiece", I cooked cabbage soup from fresh cabbage (see the recipe for cabbage soup in a saucepan with a thick bottom) and poured it into 0.6 liter containers, then froze it. It helps a lot when it is urgent to go to the dacha and for a short while, and the question of what to take with you.
Then great! When cooking the next borscht, I will spend half an hour more for preparing a semi-finished product, but I will save several hours during subsequent cooking.
In the magazine Collection of recipes I read the recipe for Tomato jam, I did it, but it’s not so good for jam, but how adding sweet and sour tomatoes to the finished borscht (to our dressing for borscht) turned out to be the very thing.
It turned out two small jars, I left one for the winter to test.
Good because it is prepared from very ripe tomatoes in summer. Good help for winter.

If you're interested, I'll post the recipe.
Of course, lay it out)) Knowledge is never superfluous. You never know what exactly might come in handy.
Admin, thank you, I really liked it, the taste is completely different
The recipe is good, proven, my grandmother taught me how to cook. She kept the dressing in the refrigerator, covered it with a sheet of horseradish and did not even close the lid.
I went further and cook borsch dressing once a year in September, I spend 2 days on it - I roll some of it into 0.4-0.5 liter jars, some into the freezer in portioned containers and there are no problems until next summer. Borscht any day for a minimum of time.
and how do you do: steam, fry, then put it in jars, and then pasteurize or what?

Girls, eat for health

Such "fuss" is worth it - quickly and tasty, and then always at hand as a godsend
I do not sterilize anything, I just put the hot dressing in clean sterilized jars, and close it, put it on the lid (bottom upside down) for 5 minutes and that's it.
Quote: Ellka

I do not sterilize anything, I just put the hot dressing in clean sterilized jars, and close it, put it on the lid (bottom upside down) for 5 minutes and that's it.
Oh, thank you, that's what I wanted to know, I make jam, tomatoes, cucumbers too.
There are so many interesting things on this site.
I have another question for Admin :
If, of course, it is possible, I turned to you yesterday on another branch, could you post pictures of the Multicooker, Master pilaf and your thick-walled saucepan.
Even if you visually know what it is about, maybe we have a different name for them, I do not live in Russia. Thank you in advance.
Made yesterday from 1.6 kg of beets. The largest pan was barely enough to mix it all. It smells great while putting it in trays, I just wanted to eat this mixture with a spoon. It turned out 5 containers, I loaded everything into the freezer. We will try soon. If anything, I still have the same amount of beets on the balcony.
Thank you!
I also made borsch with a reserve yesterday. The dressing went straight to the borscht and rolled up a couple more cans for the winter. I am thinking about arranging a large jar blank. But I probably won't add celery anymore. Somehow it got lost in my mind against the background of other fragrances. Perhaps because I always generously add a special seasoning to borscht (I especially respect Avokado), and all sorts of spices from there drown out the note of celery.

Quite possible!
Spices are an individual matter, only according to your taste should be used!

Today I again prepared a whole frying pan of Borsch dressing - I put it in the freezer and cooked fresh borsch with sour cream!

Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)

They all knocked on the plate with spoons, swept the plate in one fell swoop

Cook with pleasure and bon appetit! Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)

And I've already prepared two healthy portions! Each - for 1.5 kg of beets. I stuffed it into the freezer, defrost it and cooked borscht. Well, just a wonderful thing - I put this freeze in the broth with meat, turned on the fire, waited for everything to freeze, boiled for 5 minutes, seasoned with spices, garlic and that's it, the borscht is ready. I was even addicted to the speed of the process! And what a borscht! The same table borscht, which I love, and which I did not quite manage to depict at home, more and more some home versions turned out. And here - the very thing, my favorite! Who would have thought that cabbage should be stewed along with frying. Delight!
Thank you Admin!

Lozja, to health

And I didn't even have associations with stolovskoy borscht, I didn't even remember about it

I really liked adding fermented tomatoes to borsch and cabbage soup!
In winter I bought from grannies, and today I added my own pickled ones - the taste is better than adding vinegar, there is a good sourness!

And in the first post today I gave a complete breakdown of products and quantities!
girls, there is a place in the freezer bye-bye, although there is a freezer, like that long ago, I made refueling for borscht in cans and rolled up cans were just in the room, but the recipe was irretrievably lost. m. b. someone knows that without a refrigerator, and then in a saucepan and you're done
Olga from Voronezh
Dressing for borscht.
First prepared in 1988, and maybe even earlier. It's just that the recipe was written in the diary of '88 and I still don't part.
It is very convenient to leave it to men when you are leaving for a long time.
ripe tomatoes - 5 kg
red beets - 2 kg
carrots - 1 kg
onions - 1 kg
bell pepper - 1 kg
chilli pepper - 1 pc
sunflower oil - 500 gr
salt - 140 gr
sugar - 70 gr
ground black pepper - 0.23 gr (quarter teaspoon)
vinegar 9% - 50 ml
Output: 8.2 liters (the last time I prepared 1.5 doses and it turned out 19 cans of 700 g each)
Pepper, tomatoes, scroll through a meat grinder, beets, very finely chopped, mix with onions and carrots (finely chopped) fried in roasted sunflower oil. Combine everything, mix.
Cook for 2 hours. Add vinegar, salt, sugar, ground pepper. Cook for another 1 hour. The mixture thickens towards the end, be careful not to burn! I stir with a huge wooden spoon (spatula) with a long handle so that it reaches the bottom. I put my huge pot on the divider. If you feel that it has stuck to the bottom (but not burnt), move the pan to a cold table and stir along the bottom. Will move away
Divide into banks. Roll up. Stored just like that.
When cooking borscht in a 6-7-liter pan of broth with cabbage and potatoes, already practically cooked, I added about 0.4-0.5 liters of borsch dressing, herbs, bay leaf. It will boil up and that's it.

If the message is out of place, "Admin", delete it.
Thank you so much, it looks like this is it
Quote: Olga from Voronezh

Dressing for borscht.
First prepared in 1988, and maybe even earlier.It's just that the recipe was written down in the diary of '88 and I still don't part.
It is very convenient to leave it to men when you are leaving for a long time.

If the message is out of place, "Admin", delete it.

Olga, why is it out of place?
Moreover, such a gas station "It is very convenient to leave for men when you leave for a long time" is a super option

Thank you!
Olga from Voronezh
She also takes her daughter to the camp. Glass jars are wrapped in newspapers so as not to break. Borscht in a pot in the forest .... And newspapers go to kindle a fire.
Here is my mom's recipe, I myself have also been cooking this recipe for many years:
We will need:
- onion 1kg
- beets 1 kg
- Bulgarian pepper 1 kg
- cabbage 1.2-1-3 kg
-carrot 1 kg
-tomatoes 1 kg
- dill 250 gr
- parsley 250 gr
-sunflower oil 250 ml
-sugar 200 gr
-salt 100 gr
- acetic 150 ml
Cook for 30 minutes from the moment of boiling, arrange in sterile jars, wrap until cool. The filling volume is about 6 liters. And then, as usual, at the end of cooking the broth, add the required amount of dressing (until the required thickness), boil for a couple of minutes - the borscht is ready.
Olgushechka81, also a great refueling option Thank you!
Can you tell me, please, what are fermented tomatoes?
Will store-bought tomatoes in their own juice work instead?
Quote: ElizabethII

Can you please tell me what fermented tomatoes are?
Will store-bought tomatoes in their own juice work instead?

These are pickled tomatoes (tomatoes) that have salt acid, naturally fermented, in cans or barrels.
These tomatoes give a very good taste to cabbage soup. I very often add salted barrel tomatoes cut into pieces to cabbage soup.

Tomatoes in their own juice do not have the same taste as barrel tomatoes.
Thank you.
That is, you can use homemade, "grandmother's" pickled tomatoes?
Why did I find this topic just now? But I could have cooked borschiks from a ready-made gas station in the fall all winter ..... I will catch up, because you can do it in winter. I use frozen tomatoes (prepared by Tatiana's recommendation), salted tomatoes can be bought on the market.
Here's a question about beet vinegar: Admin, did you make it, did you add it to borscht? Or can you limit yourself to pickled tomatoes?
Quote: ElizabethII

Thank you.
That is, you can use homemade, "grandmother's" pickled tomatoes?

Well, this is a matter of taste, of course! Cook for health
Quote: lillay

Here is a question about beet vinegar: Admin, did you make it, did you add it to borscht? Or can you limit yourself to pickled tomatoes?

It's a pity that you haven't seen it before. But you can cook a dressing in winter and store it in the freezer. This is how I cook for several servings of borscht.

I haven’t gotten to beet kvass yet I use barrel tomatoes

Cook for health, it's delicious!
please tell me, is there not enough cabbage and carrots in the recipe?
Quote: Rinka

please tell me, is there not enough cabbage and carrots in the recipe?

No, not a little! But at your request it can be increased, this is a matter of our taste.
And then, we put the ready-made dressing in the broth, at this time you can adjust the density of the borscht
Oh, and how did I overlook such a valuable recipe ?! I will definitely take it into service. Thank you Admin !!!
We used to have long ago in the 80s sold in stores in cans "cabbage soup", "borscht". Put the contents of the jar in broth or water (there was fat in the preparation), boil and you're done. With hunger, you can eat like that. Ah, youth, where are you?
By the way, this was done in our local cannery in Srednyaya Akhtuba. Now they seem to want to revive a modern plant. Once our region was famous for its tomatoes Volgograd, Zavolzhye, Novichok ...

So, no one has come up with better homemade cabbage soup and borscht, especially now, when it is not clear what kind of oil and fat is used everywhere

This year there were big problems at home, for the next year I will definitely prepare cabbage soup and borscht for the winter, put it in the freezer - and the ready-made borscht is always at hand in the right amount, at least one plate
So I don’t argue. That was a long time ago, about palm oil, no one has heard of flavorings identical to natural ones.
Today I also cooked borscht with a glass of blanks (onions, carrots, beets, peppers, green tomatoes), I don’t remember who was in home broth. It was necessary to process small carrots, tomatoes, peppers, greens of substandard quality.
And I just caught this recipe in time! Today I first cooked this borsch for lunch, and now I cook 4 portions for freezing. Very good proportions in this blank. I've added an illiquid beet from the garden and cabbage. Beauty and deliciousness!

Katyusha, to your health!
Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)
So I cooked borscht. To be honest, I cook soups worse than anything else. So I wanted to try a new version of borscht, according to the rules. As a result, borscht was cooked and 5 more portions of the preparation in the freezer.

I just decided to unload the freezer ... and now, I cooked borsch, called

Kate, to your health! what a fine fellow you are, you indulge in borschik

And today I have a fresh borschik too, yesterday I stocked up
I have never stored broth in the freezer, nor such preparations, enlighten me dense in what containers do you store all this? I looked after the jars in Auchan, but I never chose anything
Darkusha, Elena, ranging from plastic jars from ice cream and packaging made of thin plastic rectangular containers, ending with purchased containers for food products with a sealed lid.
Darkusha, I specifically bought containers of Tapever for such frosts. They are hermetically sealed and fit well on top of each other. I have these 400 and 600 ml containers. On top of masking tape I make a sticker with the inscription what's inside.

I buy 500 ml disposable containers. with lids. I immediately buy a package of 100 pieces, and I have enough of them for various blanks in the freezer.
Admin, thanks for the idea!!!!!! Today I decided to cook borscht, I remembered about your recipe. Made a part with cabbage in a cousin, beets in a frying pan. I sometimes cooked borscht, with stewing vegetables, only added beets to vegetables, and not stewed separately.
It turned out very tasty, very simple. I got three servings of dressing, two in bags under vacuum, cool down, go into the freezer, and one directly into borscht.
I recommend to everyone. I didn't take a photo, but now I'm too lazy to get up the bags to take a picture, take my word for it

The poet's soul could not stand it

Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!)

Yes, I didn't put potatoes, I don't like it from the freezer.

Lerele, excellent color in borscht, red as it should be
And it’s delicious

To your health!

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