Instructions: Combine the beets, water, onion and salt in a saucepan. Bring to a boil and cook over low heat 1 hour. Add sugar and lemon juice. Cook 10 minutes and taste to correct seasoning.

Beat the eggs in a bowl. Gradually add the soup, stirring steadily to prevent curdling. Chill and serve with boiled potatoes. Garnish with sour cream.

Makes about 2 quarts.

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