Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.
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Recipes Courtesy of A Taste of Tradition, the Friends of St. Mary's Russian Orthadox Church, Coalsdale, PA
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