Recipe - Cold Borscht

8 Beets; washed and peeled
1 Onion; chopped fine
2 One half qt Water
1 tablespoon Salt
1/3 cup Lemon juice
3 tablespoon Sugar
2 Eggs
1 cup Sour cream

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.

These recipes are from the Molly Goldberg Jewish Cookbook. I leave off the
eggs in the hot borscht recipe Posted to JEWISHFOOD digest V97 #234 by
Minelle Paloff cen17268@centuryinter.net on Sep 02, 1997