| 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.
A Message from our Provider:
“Time: A longing in man for reuniting with God.”