Meat borsch <meat>

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

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