It is cooked for several hours on a low flame and its pungent aroma penetrates every corner of the home. It has become popular to serve hot borscht at parties at the stroke of midnight. No one wanting to miss this treat will go home before that hour. The influx of thousands of newcomers from the former Soviet Union in recent years has reinforced the popularity of the various types of borscht in Israel.
- Serves 8 – 10
- 3 quarts water
- 2 lbs brisket
- beef bones
- 8 beets, grated
- 2 onions, diced
- 2 garlic cloves, minced
- 1 tbsp salt
- 3 tbsp brown sugar
- ⅓ cup lemon juice
- ½ x 15 oz can tomato purée
- 2 eggs
- ½ cabbage, shredded
- Combine water, meat and bones in a deep saucepan.
- Bring to a boil and skim. Add beets, cabbage, tomato purée, 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.