Ruby red borscht - sl 7/83

8 Cups

Ingredients

Quantity Ingredient
5 larges Beets (about 1-3/4 pounds); peeled and grated
2 mediums Onions; finely chopped
6 cups Chicken broth
1 tablespoon Lemon juice
¼ teaspoon Sugar
¼ teaspoon Pepper
2 eaches Eggs; slightly beaten
Fresh dillweed (optional)

Directions

: 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.

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