5 or 6 beets
meat stock (chicken, beef or beef bouillon)
1 onion, grated
salt, to taste
juice of 1 or 2 lemons
1/4 to 1/2 c. sugar
powdered cloves
dairy sour cream

Boil beets in enough water to cover them. When tender, drain juice and set aside. Peel beets and let cool. Using 1 cup of juice to 1 cup of stock (3 cups of juice and 3 cups of meat stock is a good balance), put in large saucepan. Grate beets into liquid followed by grated onion, lemon juice, sugar and a good sprinkling of powdered cloves. Taste should be tart and semi-sweet. Heat to blend seasonings. Then let cool and serve with sour cream. Or it can be served hot with sour cream. A little salt may be needed depending on one's taste and the strength of the stock.

Submitted by: Melissa Kwiatkowski