Meat Borsch

Recipe Ingredients

3		Water
2 lbs	908g / 32oz	Brisket
		Beef bones
8		Beets - grated
2		Onions - diced
2		Garlic cloves - minced
1 tablespoon	15ml	Salt
3 tablespoons	45ml	Brown sugar
1/3 cup	78ml	Lemon juice
2		Eggs - beaten

Recipe Instructions

Combine the water, meat and bones in a deep saucepan. Bring to a boil and skim. Add the beets, onions, garlic and salt. Cover and cook over medium heat 2 hours. Add the brown sugar and lemon juice. Cook 30 minutes. Taste to correct seasoning if necessary.

Beat eggs in a bowl. Gradually add a little hot soup, beat steadily to prevent curdling. Return to saucepan. Serve with pieces of meat as garnish. Serves 8 to 10.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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