Meat Borscht

Meat borscht dish from Russia


  • 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
  • 1/2-15oz. can tomato puree
  • 2 eggs
  • 1/2 cabbage, shredded


Combine water, meat and bones in a deep saucepan. Bring to a boil and skim. Add beets, cabbage, tomato puree, onions, garlic and salt. Cover and cook over medium heat for 2 hours. Add brown sugar and lemon juice. Cook for an additional 30 minutes. Taste to correct seasoning. Beat eggs in a bowl. Gradually add a little hot soup, beating steadily to prevent curdling. Return to saucepan. Serve hot. Serves 8-10.

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