2 1/2 lbs. beets, peeled & diced
1 onion, sliced
1 stalk celery, chopped
2 1/2 qts. water
1/2 to 1 c. sugar
1 tbsp. sour salt or lemon juice
Salt to taste
Sour cream
Dill (opt.)
6 eggs

Simmer the beets, onion and celery in the water, covered, for about 40 minutes, or until the beets are tender.

Add the sugar and sour salt. Strain or place in a blender and puree. Add salt to taste. The strained beet juice will keep several days in the refrigerator.

Simmer again. Add 1 cup of soup to the eggs, then slowly beat the eggs into the rest of the soup. Let cool before serving with sour cream. Sprinkle with dill if desired. Serves 10.