Borsch (turkish beet soup)

Yield: 6 Servings

Measure Ingredient
6 mediums Beets
4 cups Water
1 cup Stewed tomatoes
2 smalls Onions
½ pounds Beef stew meat
4 tablespoons Sugar
1 tablespoon Lemon juice
4 \N Eggs
\N \N Salt and pepper; to taste

Peel beets and cut into slivers with sharp knife or vegetable grater.

Strain tomatoes, forcing pulp but not seeds through the strainer. Add water, chopped onion and cubed meat. Cook gently half an hour. Add lemon juice and salt. Taste for seasoning and simmer another 30 minutes. Pour hot borsch slowly over well beaten eggs and serve at once.

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