| 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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