“From habeeb.com. 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 .”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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