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Borscht, Easy Beet (P, KLP, TNT)
Source: Unknown
Serves: 6 to 8

2 bunches of beets
6 to 8 cups of water
Juice of 1 lemon or 3 Tbsp. lemon juice
3 tbsp. sugar
3/4 tsp. salt
2 eggs

Peel and thinly slice the beets. Place in a heavy saucepan with the water.

Add lemon juice, sugar and salt. Bring to a boil, then reduce heat and cover. Simmer for 1/2 hour.

Beat the eggs in a bowl. Very gently and gradually add 3 cups of the soup, beating constantly to prevent curdling.

Return this mixture to the balance of the soup, beating steadily.

Remove the beet roots or mince them and then strain the juice out.


Posted by Helen Berger

Nutritional Info Per Serving: N/A