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Meat Borscht
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This beet based soup comes from Russia and is a favorite in the cold winter months.

Serves: 8-10

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Cook Time:
Total Time:

Ashkenazi Meat Soup

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3 quarts water
2 lbs. brisket
beef bones
8 beets, grated
2 onions, diced
2 garlic cloves, minced
1 tbs. salt
3 tbs. brown sugar
1/3 cup lemon juice
1/2-15 oz. can tomato puree
2 eggs
1/2 cabbage, shredded


  1. Combine water, meat and bones in a deep saucepan and bring to a boil, skimming occasionally.
  2. Add beets, cabbage, tomato puree, onions, garlic and salt.
  3. Cover and cook over medium heat for 2 hours.
  4. Add brown sugar and lemon juice.
  5. Cook for an additional 30 minutes.
  6. Taste to correct seasoning.
  7. Beat eggs in a bowl. Gradually add a little hot soup, beating steadily to prevent curdling then return to saucepan.
  8. Serve hot.

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