1 c. tomatoes, fresh or canned
2 c. shredded beets
4 c. water
1 sm. onion
1/4 tsp. salt
4 eggs
1/2 lb. lean beef, small cubes
1 tbsp. lemon juice
1/4 c. sugar

Strain tomatoes over beets (through sieve). Add water, onion and meat; simmer 20 minutes and add lemon juice, sugar and salt. Boil 30 minutes more. Beat eggs, add the hot borsch to them a little at a time; stir well during each addition. Serve at once. Serves 4.