Name: Meat Borscht
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

One of the problems [with the] disease model doesn’t really let anyone get to the heart of the matter. The addictive substance can be dangerous, but our hearts are more so. When we examine our hearts, we find is that the greatest danger is that we are hooked on ourselves. If I am an alcoholic, my ultimate idol is not the bottle. It is I. I idolize myself. My desires are of first importance. My cravings rule – cravings for popularity, freedom from pain, revenge, or freedom from frustrations at home or work. Addiction is self-worship. This means that even if I give up alcohol, unless I deal head on with my biggest problem, I will never truly find freedom. I will just find something else to serve my desires.

Edward Welch

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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