RFCJ RECIPE ARCHIVE
Posted by : Joel W./Mirjam D. Soup: Garlic-Beet: Knoble Borsht - meat
3 quarts water 2 pounds flanken or brisket beef bones 8 beets, grated 2 onions, diced 2 cloves garlic, minced 1 tbs salt 3 tbs brown sugar sour salt or lemon juice to taste 2 eggs, beaten (optional) In a deep saucepan, combine the water, meat and bones. Bring to a boil and skim. Add the beets, onions, garlic and salt. Cover and cook over medium heat for 2 hours. Add the brown sugar and sour salt or lemon juice. Cook 30 minutes longer. Taste and adjust the seasoning. If using the eggs, beat them in a small bowl. Gradually add a little hot soup, beating steadily to prevent curdling. Add the egg liquid to the saucepan, beating it in very well. Serve in individual soup bowls. Garnish with pieces of meat. Serves 8.
