Meat borsch

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

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