Ruby Red Borscht - Sl 7/83 Recipe
Yield: 8 CupsRecipe by luhu.jp
Ingredients:
5 large: Beets (about 1-3/4 pounds), peeled and grated
2 medium: Onions, finely chopped
6 cup: Chicken broth,
1 tbsp: Lemon juice,
1/4 tsp: Sugar,
1/4 tsp: Pepper,
2 each: Eggs, slightly beaten
Fresh dillweed, optional
Directions:
: 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.
Source from luhu.jp
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.
Source from luhu.jp