Italian Hebrew Soup(Borscht) - cooking recipe

Ingredients

1/2 lb. cooked beets (fresh or canned)
1 1/2 qt. salted water
1 Tbsp. vinegar
3 eggs
salt and pepper to taste
12 small potatoes

Preparation

Simmer the beets in the salted water and vinegar for 20 minutes.
Pass through a sieve (or puree in an electric blender). Beat the eggs briskly in a large bowl and pour into the beet broth, beating all the time.
Season with salt and pepper and chill.
Serve ice cold and give each guest a small bowl of hot, boiled potatoes that have been swirled in margarine.
Eat a little potato with each spoonful of soup.
Yield:
6 servings.