2 cans shoestring beets
Juice of 1 1/2 lemons
2 tsp. sugar
3 cans water
1/2 tsp. salt
3 eggs, well beaten
1/4 to 1/2 pt. sour cream

Drain juice from beets into a saucepan. Bring to boil and add sugar and salt. To beaten eggs, add the hot beet juice, a spoonful at a time. Mix beet juice thoroughly after each addition so eggs will not curdle. Add 3 cans cold water and lemon juice. Now add beets and mix thoroughly. Chill. When serving, add a scoop of sour cream to borscht after it has been ladled into soup bowl.

Variation: Sour cream may be blended into borscht before chilling. However, do not add extra cream when serving.