Turkish Beet Soup
BORSCH
- 6 medium sized beets
- 4 cups water
- 1 cup stewed tomatoes
- 2 small onions
- 1/2 Ib. beef stew meat
- 4 Tbsp. sugar
- 1 Tbsp. Iemon juice
- 4 eggs
- Salt and pepper
Peel beets and cut into slivers with sharp knife or vegetable
grater. Strain tomatoes, forcing pulp but not seeds through
the strainer. Add water, chopped onion and cubed meat. Cook
gently half an hour. Add lemon juice and salt. Taste for seasoning
and simmer another 30 minutes. Pour hot borsch slowly over
well beaten eggs and serve at once.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
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