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 borscht slowly over well beaten eggs and serve at
once.
