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Ruby Red Borscht - Sl 7/83

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      Title: RUBY RED BORSCHT - SL 7/83
 Categories: Soups, Poland, Russia
      Yield: 8 Cups
 
      5 lg Beets (about 1-3/4 pounds);
           -peeled and grated
      2 md Onions; finely chopped
      6 c  Chicken broth
      1 tb Lemon juice
    1/4 ts Sugar
    1/4 ts Pepper
      2 ea Eggs; slightly beaten
           Fresh dillweed (optional)
 
  :    Combine first three ingredients in a Dutch oven.  Cover and
  bring to a boil; reduce heat, and simmer 45 minutes.  Add lemon
  juice, sugar, and pepper; simmer 15 additional minutes.
  
  :    Remove Dutch oven from heat.  Gradually stir about one-fourth of
  hot mixture into beaten eggs; add to the remaining hot mixture,
  stirring constantly.  Chill thoroughly.  Garnish with dillweed, if
  desired. Yield: 8 cups (about 75 calories per 1-cup serving).
  
  Note: soup may also be served hot.
 
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