Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: scrub well beets (do not peel them) put in large pot with 8 cups water. bring to boil and then reduce to simmer and cook until tender. (save cooking beet water). when tender take slotted spoon and put beets immediately into cold water. slip skins off with your hands. if you have a cuisinart, chop beets into tiny pieces. if no cuisinart, then you will have to chop the beets up by hand. put chopped beets into pot, add fresh dill, chopped, 1 can campbell's tomato zest soup (undiluted) and 6 cups of the cooking beet water. if you want a thinner borscht use a little more of the beet water. stir well. serve with 1 tbsp. sour cream per individual serving. add salt to your own taste. i don't use any salt. enjoy!

Target recipe: cut potatoes into small cubes. add chicken stock to pot, then add cubed potatoes. while potatoes are cooking, brown onions in oil in a skillet. when potatoes are almost done, add cole slaw mix, bay leaves, peppercorns, garlic clove. let cook for 10-15 minutes; then add browned onions and bacon bits. add tomato paste next and let simmer for 5 minutes. add beets, along with lemon juice, to prevent the beet color from fading. if you find the soup too sour from the lemon juice, you can use sugar to correct flavor. in the end add dill, salt and pepper to taste and turn off the stove. let the borsch brew for another 10 minutes. serve the borsch with sour cream the next day --- best to refrigerate overnight.