Meat Rossel Borsht

Yield: 6 servings

Ingredients

• 1 (1 1/2 pound) brisket of beef
• 4 cups cold water
• 1 onion
• 2 bay leaves
• 3 cups beet sour (rossel)
• Salt and pepper, to taste
• Lemon juice (optional)
• Granulated sugar, to taste
• 6 egg yolks

Instructions

1. Cook meat, onion and bay leaves in water at a slow boil until meat is tender when pierced with a fork.
2. Add remaining ingredients, except egg yolks, and boil 15 minutes longer.
3. Serve hot with 1 beaten egg yolk per serving, depending on taste, for thickening, and garnish with parsley, sliced hardboiled egg and plain boiled potato.