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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Eggs Jewish Kosher/meat, Passover, Soups & ste, Vegetables 8 Servings

INGREDIENTS

2 lb Lean beef, cubed
1 Cracked soup bone
2 1/2 qt Water
8 Beets, grated
2 Onions, diced
1 Clove garlic
1 ts Salt
2 tb Brown sugar
1/3 c Lemon juice, or to taste
2 Eggs

INSTRUCTIONS

In a large heavy pot, simmer the meat and bone in the water, covered, about
1 hour. Add the beets, onion, garlic and salt. Simmer, covered, another 1
1/2 hours. Add the brown sugar and lemon juice, a nd adjust seasonings. In
a bowl, beat the eggs. Gradually add about 1 cup hot soup, beating
continuously to prevent curdling. Stir the eggs into the large pot and
blend in.
Serving Ideas : Serve with half a hot boiled potato in the bowl.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988
Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #551 by "Master Harper
Gaellon" <gaellon@inch.com> on Apr 4, 1997

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