Ruby red borscht - sl 7/83
8 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Beets (about 1-3/4 pounds); peeled and grated |
| 2 | mediums | Onions; finely chopped |
| 6 | cups | Chicken broth |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Sugar |
| ¼ | teaspoon | Pepper |
| 2 | eaches | Eggs; slightly beaten |
| Fresh dillweed (optional) | ||
Directions
: Combine first three ingredients in a Dutch oven. Cover and bring to a boil; reduce heat, and simmer 45 minutes. Add lemon juice, sugar, and pepper; simmer 15 additional minutes.
: Remove Dutch oven from heat. Gradually stir about one-fourth of hot mixture into beaten eggs; add to the remaining hot mixture, stirring constantly. Chill thoroughly. Garnish with dillweed, if desired. Yield: 8 cups (about 75 calories per 1-cup serving).
Note: soup may also be served hot.