10 lg. beets (2 bunches), peel and grate
2 1/2 qts. water with 1 onion, minced
2 1/2 tsp. salt (add more to taste)
2 tsp. sugar (add more to taste)
1/4 c. lemon juice
2 eggs
1 c. sour cream

Combine beets, water, onion and salt in large pot - bring to a boil and cook over low heat 1 hour, add sugar and lemon juice - cook another 10 minutes. Taste to add more seasoning if desired. When cool add beaten eggs to Borsch, mix then chill. Serve with Hot Boiled Potatoes and Sour Cream. Serves 14.