2 lbs. beets without tops
About 4 c. water
1 sm. onion, chopped
2 eggs
2 tbsp. sugar
3 tbsp. lemon juice
Salt and pepper
Lemon slices

Peel beets and coarsely shred in a food processor or through large holes of a grater (you should have about 5 cups). In a 4 to 5-quart pan, combine beets, 4 cups of the water, and onion. Bring to a boil over high heat; reduce heat, cover, and simmer until beets are tender to bite, about 15 minutes. Let cool. Add eggs, sugar, and lemon juice.

Whirl beet mixture, a portion at a time, in a food processor or blender until smooth. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours or up to 2 days.

Just before serving, stir borsch; if too thick to sip, add water to thin soup to desired consistency. Garnish individual servings with lemon slices. Makes about 6 servings.