| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Soups, Poland, Russia | 8 | Cups |
INGREDIENTS
| 5 | lg | Beets (about 1-3/4 pounds); peeled and grated |
| 2 | md | Onions; finely chopped |
| 6 | c | Chicken broth |
| 1 | tb | Lemon juice |
| 1/4 | ts | Sugar |
| 1/4 | ts | Pepper |
| 2 | Eggs; slightly beaten | |
| Fresh dillweed (optional) |
INSTRUCTIONS
: Combine first three ingredients in a Dutch oven. Cover and bring to a boil; reduce heat, and simmer 45 minutes. Add lemon juice, sugar, and pepper; simmer 15 additional minutes. : Remove Dutch oven from heat. Gradually stir about one-fourth of hot mixture into beaten eggs; add to the remaining hot mixture, stirring constantly. Chill thoroughly. Garnish with dillweed, if desired. Yield: 8 cups (about 75 calories per 1-cup serving). Note: soup may also be served hot. Posted to MM-Recipes Digest by BobbieB1 <BobbieB1@aol.com> on Mar 26, 1998
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