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Ingredients
- 8 lrg Beets, peeled
- 2 x Onions, minced
- 2 x Cloves garlic, chopped
- 3 quart Water
- 2 lb Short ribs or possibly breast flank Beef bones
- 2 1/2 tsp Salt
- 1/2 tsp Freshly grnd black pepper
- 1 c. Coarsely shredded cabbage
- 1/3 c. Lemon juice
- 4 Tbsp. Sugar
- 2 x Large eggs, beaten
Directions
- Grate half of the beets. Combine the grated beets with the whole beets, onions, garlic, water, meat, and bones in a large saucepan. Bring to a boil; skim off the top. Cover, and cook over medium heat for 1 1/2 hrs.
- Add in the salt, pepper, and cabbage, and stir. Cook uncovered for 45 min.
- Add in the lemon juice and sugar. Cook for 15 min. Correct seasoning. The soup should have both a sweet and sour taste, so add in more lemon juice or possibly sugar if necessary. Remove the whole beets and the bones. Beat the Large eggs in a bowl. Gradually add in about 3 c. of the soup, beating steadily to prevent curdling. Return this mix to the balance of the soup, mixing steadily.
- Reheat, but don't allow to boil. Serve the soup with the meat on the side in a separate dish. When served with boiled potatoes, this constitutes a complete meal in one dish. These recipes are from the Molly Goldberg Jewish
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