1 bunch beets
1 c. fresh tomatoes (or canned)
4 c. water
1 sm. onion (cut up)
1/2 lb. breast of beef
1 tbsp. lemon juice
1/4 c. sugar
1/4 tsp. salt
4 eggs

Pare beets and cut into strips. Strain tomatoes over beets, letting no seeds through. Add water. Add chopped onion and meat. Cut into small pieces. Simmer for 30 minutes. Add lemon juice, sugar and salt. Boil 30 minutes more.

Beat the eggs with pinch of salt. Add the hot borscht to this, a little at a time, stirring well to prevent the separating of eggs. This will be something like a soft custard mixture. Serve at once while very hot.