Cold borsch <dairy>
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | larges | Beets -- peeled and grated |
| 2½ | quart | Water |
| 1 | Onion -- minced | |
| 2½ | teaspoon | Salt |
| 2 | tablespoons | Sugar |
| ¼ | cup | Lemon juice |
| 2 | Eggs | |
| 1 | cup | Sour cream |
Directions
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