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Receta Hot Meat Borscht

by Global Cookbook

Ingredientes

8 lrg Beets, peeled 2 x Onions, minced 2 x Cloves garlic, chopped 3 quart Water 2 lb Short ribs or possibly breast flank Beef bones 2 1/2 tsp Salt

1/2 tsp Freshly grnd black pepper 1 c. Coarsely shredded cabbage 1/3 c. Lemon juice 4 Tbsp. Sugar 2 x Large eggs, beaten

Direcciones

1. Grate half of the beets. Combine the grated beets with the whole beets, onions, garlic, water, meat, and bones in a large saucepan. Bring to a boil; skim off the top. Cover, and cook over medium heat for 1 1/2 hrs.
2. Add in the salt, pepper, and cabbage, and stir. Cook uncovered for 45 min.
3. Add in the lemon juice and sugar. Cook for 15 min. Correct seasoning. The soup should have both a sweet and sour taste, so add in more lemon juice or possibly sugar if necessary. Remove the whole beets and the bones. Beat the Large eggs in a bowl. Gradually add in about 3 c. of the soup, beating steadily to prevent curdling. Return this mix to the balance of the soup, mixing steadily.
4. Reheat, but don't allow to boil. Serve the soup with the meat on the side in a separate dish. When served with boiled potatoes, this constitutes a complete meal in one dish. These recipes are from the Molly Goldberg Jewish

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