Meat borsch
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Water |
| 2 | pounds | Brisket |
| 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 |
Directions
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