| 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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