6 med. size beets, peeled
10 c. cold water
Juice of 3 med. size lemons
3 tbsp. granulated sugar
2 tsp. salt
3 eggs
1 c. milk
1 c. dairy sour cream
1 cucumber, peeled, seeded & diced

Cut beets into halves. Place them in a soup pot with the 10 cups cold water and bring to a boil. Reduce heat and simmer, partially covered, until beets are tender, 30-40 minutes. Skim foam from cooking liquid as necessary.

Remove beets from cooking liquid with a slotted spoon and cool to room temperature. Grate the beets and return them to the cooking liquid, along with the lemon juice, sugar and salt. Return to the stove and simmer for 15 minutes. Remove from heat and let soup cool for 15 minutes.

Beat eggs and milk together in a bowl. Gradually whisk 3 cups of the warm borscht into the eggs and milk. Pour this mixture slowly back into the remaining borscht.

Cover the soup and refrigerate until very cold. Taste the correct seasoning; the soup should be nicely balanced between sweet and sour.

Ladle into chilled soup bowls. Garnish with sour cream and diced cucumber and serve immediately.

Serves 8-10.