Name: Knoble Borsht (Garlic Beet Soup)
Ingredients: 3 qt Water; 2 lb Flanken or brisket beef bones; 8 Beets, grated; 2 Onions, diced; 2 Cloves garlic, minced; 1 tb Salt; 3 tb Brown sugar; Sour salt or lemon juice to taste; 2 Eggs, beaten (optional)

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Passover	8	Servings

INGREDIENTS

3	qt	Water
2	lb	Flanken or brisket beef bones
8		Beets, grated
2		Onions, diced
2		Cloves garlic, minced
1	tb	Salt
3	tb	Brown sugar
		Sour salt or lemon juice to taste
2		Eggs, beaten (optional)

INSTRUCTIONS

IN a deep saucepan, combine the water, meat and bones. Bring to a boil and
skim. Add the beets, onions, garlic and salt. Cover and cook over medium
heat for 2 hours. Add the brown sugar and sour salt or lemon juice. Cook 30
minutes longer. Taste and adjust the seasoning.
If using the eggs, beat them in a small bowl. Gradually add a little hot
soup, beating steadily to prevent curdling. Add the egg liquid to the
saucepan, beating it in very well. Serve in individual soup bowls. Garnish
with pieces of meat. Serves 8.
Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@brachot.jct.ac.il>
on Mar 2, 1994.

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