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Knoble Borsht (Garlic Beet Soup)
3 qt Water
2 lb Flanken or brisket beef bones
8 Beets, grated
2 Onions, diced
2 Cloves garlic, minced
1 tb Salt
3 tb Brown sugar
Sour salt or lemon juice to taste
2 Eggs, beaten (optional)
IN a deep saucepan, combine the water, meat and bones. Bring to a
boil and skim. Add the beets, onions, garlic and salt. Cover and cook
over medium heat for 2 hours. Add the brown sugar and sour salt or
lemon juice. Cook 30 minutes longer. Taste and adjust the seasoning.
If using the eggs, beat them in a small bowl. Gradually add a little
hot soup, beating steadily to prevent curdling. Add the egg liquid to
the saucepan, beating it in very well. Serve in individual soup
bowls. Garnish with pieces of meat. Serves 8.
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