Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 quarts | Water |
| 2 pounds | Brisket |
| \N \N | Beef bones |
| 8 eaches | Beets, grated |
| 2 eaches | Onions, diced |
| 2 eaches | Cloves garlic, minced |
| 1 tablespoon | Salt |
| 3 tablespoons | Brown sugar |
| ⅓ cup | Lemon juice |
| 2 eaches | Eggs, beaten |
Combine the water, meat and bones in a deep saucepan. Bring to a boil and skim. Add the beets, onions, garlic and salt. Cover and cook over medium heat 2 hours. Add the brown sugar and lemon juice.
Cook 30 minutes. Taste to correct seasonings if necessary. Beat the eggs in a bowl. Gradually add a little hot soup, beating steadily to prevent curdling. Return to saucepan. Serve with pieces of meat as garnish. Serves 8 - 10 From: The Art of Jewish Cooking by Jennie Grossinger Shared by: Pat Stockett Submitted By PAT STOCKETT On 03-05-95