Soup: Garlic-Beet: Knoble Borsht - meat

Posted by : Joel W./Mirjam D.

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.

Return to RFCJ Archive Page