12 lg. beets, peeled & grated
3 qts. water
1/3 c. lemon juice
4 tbsp. sugar or equivalent sugar substitute
1 lg. onion, whole (optional)
1 tsp. salt
3 eggs (optional)
Sour cream (about 1/2 c.)

Place grated beets, onion and salt in pot of water. Simmer, covered, for 1 hour and 10 minutes. Remove the onion. Add lemon juice, sugar and simmer 15 minutes.

Variation: If you desire, you can make a creamy borscht by adding eggs. Place eggs in a large heat proof bowl (or put them in a blender). Very slowly, add the hot beet borscht, stirring constantly so that there is no curdling. (Turn blender on HIGH and slowly pour in eggs.) Cool and refrigerate. Serve cold with a tablespoon of sour cream to each portion.

Variation: 1 small hot boiled potato to each portion of cold soup is nice.

Note: If you use a blender, just cut the beets into 1 inch cubes. There is no need to grate them.