| 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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