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Knoble Borsht (Garlic Beet Soup)

3 quarts water
2 pounds flanken or brisket beef bones
8 beets, grated
2 onions, diced
2 cloves garlic, minced
1 tbs salt
3 tbs brown sugar
sour salt or lemon juice to taste
2 eggs, beaten (optional)

In a deep saucepan, combine the water, meat and bones. Bring to
a boil and skim. Add the beets, onions, garlic and salt. Cover
and cook over medium heat for 2 hours. Add the brown sugar and
sour salt or lemon juice. Cook 30 minutes longer. Taste and adjust
the seasoning.

If using the eggs, beat them in a small bowl. Gradually add a
little hot soup, beating steadily to prevent curdling. Add the
egg liquid to the saucepan, beating it in very well. Serve in
individual soup bowls. Garnish with pieces of meat. Serves 8.

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