Meat Rossel Borsht
1 (1 1/2 pound) brisket of beef
4 cups cold water
2 bay leaves
3 cups beet sour (rossel)
Salt and pepper, to taste
Lemon juice (optional)
Granulated sugar, to taste
6 egg yolks
Cook meat, onion and bay leaves in water at a slow boil until meat is tender when pierced with a fork.
Add remaining ingredients, except egg yolks, and boil 15 minutes longer.
Serve hot with 1 beaten egg yolk per serving, depending on taste, for thickening, and garnish with parsley, sliced hardboiled egg and plain boiled potato.