Recipe for cooking meat rossel borsht
Jewish and Eastern European Recipes :: Jewish and Eastern European Main Dishes Meats
1 (1 1/2 pound) brisket of beef 4 c. cold water 1 onion 2 bay leaves 3 c. beet sour (rossel) Salt and pepper, to taste Lemon juice (optional) Sugar, to taste 6 egg yolks Cook meat, onion and bay leaves in water at a slow boil until meat is tender when pierced with a fork. Add remaining ingredients, except egg yolks, and boil 15 mins. longer. Serve hot with 1 beaten egg yolk per serving, depending on taste, for thickening, and garnish with parsley, sliced hardboiled egg and plain boiled potato. Serves 6.
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