Italian Hebrew Soup(Borscht)

1. 1

   Simmer the beets in the salted water and vinegar for 20 minutes.

2. 2

   Pass through a sieve (or puree in an electric blender). Beat the eggs briskly in a large bowl and pour into the beet broth, beating all the time.

3. 3

   Season with salt and pepper and chill.

4. 4

   Serve ice cold and give each guest a small bowl of hot, boiled potatoes that have been swirled in margarine.

5. 5

   Eat a little potato with each spoonful of soup.

6. 6

   6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.