• Prep Time:
  • Cooking Time:
  • Serves: 8 Cups

Ruby Red Borscht - Sl 7/83

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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).

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