Name: Beet Meat Borscht
Ingredients: 2 lb Beets; 2 Pieces flanken; 2 Onions diced; 2 Cloves garlic; (up to 3); 2 Lemons ; juice of; Sugar and salt to taste

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

2	lb	Beets
2		Pieces flanken
2		Onions diced
2		Cloves garlic; (up to 3)
2		Lemons ; juice of
		Sugar and salt to taste

INSTRUCTIONS

Clean and cube beets. Put in blender half full with water. Grate. Save
water for soup. Put flanken in pot with onions and salt. When boiled skim
off foam. Add the beats, cover and cook for about 2 1/2 hours. Add cloves
of garlic, sugar, juice of lemons and cook for another 15 minutes.
Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 14, 1998

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