| 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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