Meals Matter

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Contributed By: DairyCouncil
Lubavitch Women's Cookbook

Excellent source of fiber and a tasty vegetarian dish.

Ingredients

5 pounds Beets

2 Potatoes

5 Medium onions

2 tbsp Salt

1/4 cup Freshly squeezed lemon juice

4 Eggs

Preparation

Peel beets and grate coarsely. Place into 8 qt. pot with water to cover. Add peeled and diced potatoes and onions. Bring to a boil, then lower flame to simmer until soft (approx. 1 hour). Add lemon juice. Beat eggs well in a second big pot. Pour in borscht in a slow stream, beating constantly to prevent curdling of eggs. Serve warm or cold.

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