Borsch (turkish beet soup)

Yield: 6 Servings


  • 6 md Beets

  • 4 c Water

  • 1 c Stewed tomatoes

  • 2 sm Onions

  • 1/2 lb Beef stew meat

  • 4 tb Sugar

  • 1 tb Lemon juice

  • 4 Eggs


Salt and pepper; to taste Peel beets and cut into slivers with sharp knife or vegetable grater. Strain tomatoes forcing pulp but not seeds through the strainer. Add water chopped onion and cubed meat. Cook gently half an hour. Add lemon juice and salt. Taste for seasoning and simmer another 30 minutes. Pour hot borsch slowly over well beaten eggs and serve at once.

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