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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From . Boy do they ever have a lot of Lebanese recipes over there. For Zaar 6 Tour. i didnt think the egg added any thing to this recipe . it was a really red soup that tasted pretty good i used canned beets and just chopped them up . Ingredients:
12 beets |
4 cups water |
1 1/2 lbs beef, stew meat diced fine |
2 onions, chopped |
1 cup tomato, stewed |
1 tablespoon lemon juice |
4 tablespoons sugar |
1 teaspoon salt |
1 teaspoon pepper |
4 eggs |
Directions:
1. Peel beets; grate; put in water with stew beef, chopped onion, and stewed tomatoes.
2. Cook for 1 hour until stew meat is tender.
3. Add lemon juice, sugar, salt and pepper.
4. Cook for 30 minutes more.
5. Beat one egg in bottom of 4 separate bowls.( i did this but had to microwave the egg and i wouldnt add again ).
6. Pour soup over the egg slowly; serve at once.
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