Turkish Beet Soup


        6 medium sized beets
        4 cups water
        1 cup stewed tomatoes
        2 small onions
        1/2 Ib. beef stew meat
        4 Tbsp. sugar
        1 Tbsp. Iemon juice
        4 eggs
        Salt and pepper
Peel beets and cut into slivers with sharp knife or vegetable grater. Strain tomatoes, forcing pulp but not seeds through the strainer. Add water, chopped onion and cubed meat. Cook gently half an hour. Add lemon juice and salt. Taste for seasoning and simmer another 30 minutes. Pour hot borsch slowly over well beaten eggs and serve at once.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)