Free Recipe Ruby Red Borscht – Sl 7/83
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Ruby Red Borscht – Sl 7/83 Recipe
5 lg Beets (about 1-3/4 pounds);
-peeled and grated
2 md Onions; finely chopped
6 c Chicken broth
1 tb Lemon juice
1/4 ts Sugar
1/4 ts Pepper
2 Eggs; slightly beaten
Fresh dillweed (optional)
Ruby Red Borscht – Sl 7/83 Preparation
: Combine first three ingredients in a Dutch oven. Cover and bring to a boil; reduce heat, and simmer 45 minutes. Add lemon juice, sugar, and pepper; simmer 15 additional minutes. : Remove Dutch oven from heat. Gradually stir about one-fourth of hot mixture into beaten eggs; add to the remaining hot mixture, stirring constantly. Chill thoroughly. Garnish with dillweed, if desired. Yield: 8 cups (about 75 calories per 1-cup serving). Note: soup may also be served hot. Posted to MM-Recipes Digest by BobbieB1 <BobbieB1@aol.com> on Mar 26, 1998
Cooking Temperature:
Recipe Serves: 8
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