Yield: 1 Servings
|8 larges||Beets; peeled|
|2||Cloves garlic; minced|
|2 pounds||Short ribs or breast flank|
|½ teaspoon||Freshly ground black pepper|
|1 cup||Coarsely shredded cabbage|
|⅓ cup||Lemon juice|
Grate half of the beets. Combine the grated beets with the whole beets, onions, garlic, water, meat, and bones in a large saucepan. Bring to a boil; skim off the top. Cover, and cook over medium heat for 1½ hours.
Add the salt, pepper, and cabbage, and stir. Cook uncovered for 45 minutes.
Add the lemon juice and sugar. Cook for 15 minutes. Correct seasoning. The soup should have both a sweet and sour taste, so add more lemon juice or sugar if necessary. Remove the whole beets and the bones. Beat the eggs in a bowl. Gradually add about 3 cups of the soup, beating steadily to prevent curdling. Return this mixture to the balance of the soup, mixing steadily.
Reheat, but do not allow to boil. Serve the soup with the meat on the side in a separate dish. When served with boiled potatoes, this constitutes a complete meal in one dish. These recipes are from the Molly Goldberg Jewish Cookbook. Posted to JEWISH-FOOD digest V97 #234 by Minelle Paloff <cen17268@...> on Sep 02, 1997