befabdaily Posted December 1, 2012 Share Posted December 1, 2012 I invented this soup in, like, five minutes out of things I had in my fridge and it is special! It's prepared like a greek avgolemono but it's pink like borscht and the eggs and lemon make it a little creamy and sour, like borscht with the forbidden deliciousness of sour cream. 2 cups bone broth (mine was lamb + chicken, and was made with some onions and shallots which I think were critical to the flavor, so if you are making soup with a blander broth, add some!) tsp salt 2-3 tbsp lemon juice one large roasted beet, grated 1/3 bag of baby spinach dash of allspice dash of black pepper 2 whole eggs Beat the eggs with the lemon juice until smooth, and set aside. Heat the broth with the beets, spinach, and any other veggies you might like. Because my beet was pre-roasted this took a couple of minutes. Beat the egg again and while beating, pour in a small amount of hot broth. Then pour the broth and egg mixture into the soup pot while stirring. Sprinkle black pepper, allspice, additional salt to taste, and eat! Link to comment Share on other sites More sharing options...
shelley417 Posted December 1, 2012 Share Posted December 1, 2012 Thanks so much for this. I made a bunch of beets after thanksgiving and I was looking for something good to do with them. Can't wait to try. this recipe. Link to comment Share on other sites More sharing options...
Susan W Posted December 2, 2012 Share Posted December 2, 2012 Beets and allspice...genius. Sounds great. Link to comment Share on other sites More sharing options...
befabdaily Posted December 2, 2012 Author Share Posted December 2, 2012 Allspice makes everything better. Link to comment Share on other sites More sharing options...
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