| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | servings | ||
INGREDIENTS
| 2 | bn | Young beets. |
| 2 | qt | Water |
| Salt and pepper to taste | ||
| 1 | Lemon ; juice of | |
| Sugar to taste | ||
| 2 | Eggs |
INSTRUCTIONS
Use dark red beets. Wash, peel,and grate. Add to water with salt and pepper, to taste. Cook until tender. Add lemon juice and about 1 TBL sugar. Cool. Soup should have dintinctly sweet-sour taste. since beets vary in sugar content, amount of seasonings is added accordingly. Beat eggs slightly and blend slowly with cooled borcht. May be served hot or ice cold topped with a tablespoon of FF sour cream. Sliced hard cooked eggs and chopped cucumber are also used as a garnish. A small sprig of fresh dill added to beets while cooking enhances flavor. (I would leave out the raw egg and add the dill) Posted to fatfree digest by Zeftu@aol.com on Oct 10, 1999, converted by MM_Buster v2.0l.
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