Meat Borscht Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
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MEAT BORSCHT,
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Directions:
Meat borscht comes from Russia and is a winter favorite. It is
cooked for several hours on a low flame and its pungent aroma
penetrates every corner of the home. It has become popular to serve
hot borscht at parties at the stroke of midnight. No one wanting to
miss this treat will go home before that hour. The influx of
thousands of newcomers from the former Soviet Union
in recent years has reinforced the popularity of the various types of
borscht in Israel.
3 quarts water
2 lbs. brisket
beef bones
8 beets, grated
2 onions, diced
2 garlic cloves, minced
1 tbs. salt
3 tbs. brown sugar
1/3 cup lemon juice
1/2-15 oz. can tomato pure
2 eggs
1/2 cabbage, shredded
Combine water, meat and bones in a deep saucepan. Bring to a boil and
skim.
Add beets, cabbage, tomato puree, onions, garlic and salt. Cover and
cook over medium heat for 2 hours. Add brown sugar and lemon juice.
Cook for an
additional 30 minutes. Taste to correct seasoning.
Beat eggs in a bowl. Gradually add a little hot soup, beating
steadily to prevent curdling. Return to saucepan. Serve hot.
Serves 8-10. .
Submitted By FRED TOWNER On 12-23-95
Source from luhu.jp
cooked for several hours on a low flame and its pungent aroma
penetrates every corner of the home. It has become popular to serve
hot borscht at parties at the stroke of midnight. No one wanting to
miss this treat will go home before that hour. The influx of
thousands of newcomers from the former Soviet Union
in recent years has reinforced the popularity of the various types of
borscht in Israel.
3 quarts water
2 lbs. brisket
beef bones
8 beets, grated
2 onions, diced
2 garlic cloves, minced
1 tbs. salt
3 tbs. brown sugar
1/3 cup lemon juice
1/2-15 oz. can tomato pure
2 eggs
1/2 cabbage, shredded
Combine water, meat and bones in a deep saucepan. Bring to a boil and
skim.
Add beets, cabbage, tomato puree, onions, garlic and salt. Cover and
cook over medium heat for 2 hours. Add brown sugar and lemon juice.
Cook for an
additional 30 minutes. Taste to correct seasoning.
Beat eggs in a bowl. Gradually add a little hot soup, beating
steadily to prevent curdling. Return to saucepan. Serve hot.
Serves 8-10. .
Submitted By FRED TOWNER On 12-23-95
Source from luhu.jp