• 2 bunches of beets (about 8)
• 1 medium onion, chopped (optional)
• 8 cups of water
• Juice of 1 large lemon
• 3 tablespoon sugar
• 2 eggs
• 1 tablespoon salt
• Yogurt

In a large saucepan boil the water. Wash and peel beets; place in boiling water with onion 9if desired) and cook over medium heat for 30 minutes, skimming off top at frequent intervals; add lemon juice and sugar. Taste. This soup requires tasting (ideally, it should have a rich sweet-and-sour flavor). Continue cooking and skimming for about 10 minutes longer. Remove beets; grate about six beets and return to soup; cook and stir for a few minutes longer until well mixed.

Beat eggs and salt together in a large bowl until light. Slowly add the soup, a little at a time (to prevent curdling); continue beating. Top generously with yogurt and serve.

Borscht may be served either hot or cold. A favorite touch is a plain hot boiled potato served in either hot or cold soup.

The remaining beets may be served in a salad topped with yogurt, or combined with other cold vegetables in a combination salad.

Note: the simplest method of preparing this soup is to cool it, combine with yogurt, and place in an electric blender until the texture is thick and creamy. Some of the better restaurants use method.

Variation: Omit the eggs, cool the borscht and either top with yogurt or blend borscht and yogurt in electric blender. Serve with scallions, cut fine.

Borscht is often prepared without parboiling the beets (as above). Peel and grate 5 large raw beets, cook until tender in 6 cups of water. Proceed in the same manner as above. Potatoes, cooked in their jackets, peeled and served with borscht constitute a complete dish.

• No. 303 can diced beets
• Can of water
• 4 tablespoons sugar
• 3 tablespoons lemon juice (to taste)
• 1 egg
• Salt
• Yogurt

Combine beets with water, add sugar and bring quickly to a boil; add lemon juice. Cook for about 15 minutes. Taste and correct seasoning. In a large bowl, beat egg together with salt well. Gradually add beet soup to egg mixture so that it will not curdle. When cool, refrigerate. Top with yogurt and serve.

If an electric blender is used, omit egg, remove some of the beets (use for salad), and add more yogurt. Blend until thick.