| 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 |
T |
Salt |
| 3 |
T |
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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