| 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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