Recipe - Meat Borscht

2 pound Lean beef, cubed
1 Cracked soup bone
2 One half qt Water
8 Beets, grated
2 Onions, minced
1 Clove garlic
1 teaspoon Salt
2 tablespoon Brown sugar
1/3 cup Lemon juice, or to taste
2 Eggs

In a large heavy pot, simmer the meat and bone in the water, covered, about
1 hour. Add the beets, onion, garlic and salt. Simmer, covered, another 1
One half hours. Add the brown sugar and lemon juice, a nd adjust seasonings. In
a bowl, beat the eggs. Gradually add about 1 cup hot soup, beating
continuously to prevent curdling. Stir the eggs into the large pot and
blend in.

Serving Ideas : Serve with half a hot boiled potato in the bowl.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988

Recipe by: Joan Nathan Posted to MCRecipe Digest V1 #551 by "Master Harper
Gaellon" gaellon@inch.com on Apr 4, 1997