2 bunches beets
3/4 cup water
3 eggs
1 cup sour cream
salt, to taste
lemon juice, to taste

Scrub beets, cut into 1/4 inch pieces, without scraping skin. Cook in water for about 2 hours, or until as much as possible of the redness of the beets is extracted.

Strain, using just the juice. While still very hot, pour the juice slowly over the well-beaten eggs, stirring constantly. Cool and combine with sour cream. Add lemon juice and salt to taste.

6 servings