Ingredients
- 8 Beets, washed and peeled
- 1 Onion, chopped fine
- 1 quart Water
- 1 tablespoon Salt
- 1/3 cup Lemon juice
- 3 tablespoons Sugar
- 2 Eggs
- 1 cup Sour cream
Make it step by step
- Combine the beets, onion, water, and salt in a saucepan. Bring to a boil and cook over medium heat for 1 hour. Add the lemon juice and sugar and cook for 30 minutes. Correct seasongin; the soup may require a little more sugar or lemon juice, depending upon the sweetness of the beets. Beat the eggs in a bowl. Gradually add 3 cups of the soup, beating constantly to prevent curdling. Return this mixture to the balance of the soup, beating steadily. Remove all of the beets from the soup. Grate 5 of the beets and return them to the soup. The remaining beets may be used in a cold salad.
- Chill the soup, and serve very cold with a spoonful of sour cream in each plate.
- Note: If a very thick soup is desired, place the remaining beets in an electric blender with 2 cups of the soup, and run the machine until the mixture is smooth. Add the mixture to the soup.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.