Cold borsch <dairy>

Yield: 1 servings

Measure Ingredient
10 larges Beets -- peeled and grated
2½ quart Water
1 \N Onion -- minced
2½ teaspoon Salt
2 tablespoons Sugar
¼ cup Lemon juice
2 \N Eggs
1 cup Sour cream

Combine the beets, water, onion and salt in a saucepan. Bring to a boil and cook over low heat 1 hour. Add sugar and lemon juice. Cook 10 minutes and taste to correct seasoning. Beat the eggs in a bowl. Gradually add the soup, stirring steadily to p boiled potatoes.

Garnish with sour cream. Makes about 2 quarts. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-09-1995 Recipe By : Jennie Grossinger - "The Art Of Jewish

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