Meat borsch <meat>
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Water |
| 2 | pounds | Brisket |
| Beef bones | ||
| 8 | Beets -- grated | |
| 2 | Onions -- diced | |
| 2 | Garlic cloves -- minced | |
| 1 | tablespoon | Salt |
| 3 | tablespoons | Brown sugar |
| ⅓ | cup | Lemon juice |
| 2 | 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 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