1bunch beets
1/2 lb. breast of beef
1 cup tomatoes, fresh or canned
1 Tbsp. lemon juice
4 cups water
1/4 cup sugar
1 small onion
1/4 tsp. salt
4 eggs
Pare the beets and cut them into long julienne strips. Strain the
tomatoes, over the beets, not letting any seeds through. Add water. Put in the
onion and meat, cut into small pieces, and simmer for 30 minutes. Add
lemon-juice, sugar, and salt. Boil 1/2 hour more. Beat eggs with a pinch of
salt. Add the hot borsch to this, a little at a time, stirring well to prevent
the separating of the eggs. Serve at once, while very hot.
©Al (Alex_Alexander) D. Girvan. All rights reserved.
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