Borscht, Without Meat

1 1/2 qts. Water

1 Tbsp. lemon juice

5 large beets, peeled and grated

       Salt and pepper

1 onion, diced

       Sugar

1 cup tomato purée

2 eggs

       Sour cream

1. Combine in a soup kettle; water, beets onion and bring the water to a boil and simmer gently for 45 minutes.

2. Add tomato puree, lemon juice, salt and pepper to taste, and a little sugar.

3. The amounts of lemon juice and sugar may be varied to make borscht sweet or sour to taste. Simmer the soup gently for 45 minutes.

4. The soup may be strained, if desired and the vegetables discarded but this is not recommended. Beat the 2 eggs well add a little of the hot soup and stir the mixture into the kettle.

5. Serve hot or well chilled, with a generous Tbsp. of sour cream in each serving.

©Al (Alex-Alexander)D. Girvan. All rights reserved.