BORSCH (TURKISH BEET SOUP)

• 6 md Beets
• 4 c Water
• 1 c Stewed tomatoes
• 2 sm Onions
• 1 /2 lb Beef stew meat
• 4 tb Sugar
• 1 tb Lemon juice
• 4 Eggs
• Salt and pepper; to taste

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.