Title: Ruby Red Borscht
Categories: Soup Vegetable Ethnic
Yield: 8 Cups

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)

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.

previous

next