Meat Borsch Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3 quart: Water,
2 each: Cloves garlic, minced
2 lbs: Brisket,
1 T: Salt,
Beef bones,
3 T: Brown sugar,
8 each: Beets, grated
1/3 cup: Lemon juice,
2 each: Onions, diced
2 each: Eggs, beaten
Directions:
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 seasonings if necessary. Beat the
eggs in a bowl. Gradually add a little hot soup, beating steadily to
prevent curdling. Return to saucepan. Serve with pieces of meat as
garnish. Serves 8 - 10 From: The Art of Jewish Cooking by Jennie
Grossinger Shared by: Pat Stockett
Submitted By PAT STOCKETT On 03-05-95
Source from luhu.jp
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 seasonings if necessary. Beat the
eggs in a bowl. Gradually add a little hot soup, beating steadily to
prevent curdling. Return to saucepan. Serve with pieces of meat as
garnish. Serves 8 - 10 From: The Art of Jewish Cooking by Jennie
Grossinger Shared by: Pat Stockett
Submitted By PAT STOCKETT On 03-05-95
Source from luhu.jp