Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 quarts | Water |
| 2 pounds | Brisket |
| \N \N | Beef bones |
| 8 \N | Beets -- grated |
| 2 \N | Onions -- diced |
| 2 \N | Garlic cloves -- minced |
| 1 tablespoon | Salt |
| 3 tablespoons | Brown sugar |
| ⅓ cup | Lemon juice |
| 2 \N | 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 seasoning if necessary.
Beat eggs in a bowl. Gradually add a little hot soup, beat steadily to prevent curdling. Return to sauce Recipe By : Jennie Grossinger - "The Art Of Jewish