Ingredients
- 5 beets
- 2 egg
- 1 onion
- 1 salt
- 1 pepper
- 1,400 ml water
- 240 ml sour cream
- 160 gr tomato puree
- 5 ml lemon juice
- 4 gr sugar
Grate beets and combine with onion and water in a heavy kettle. Bring to a boil; cover and simmer about 45 minutes. Add tomato, lemon juice, salt and pepper. Cook 45 minutes more.Mix the eggs together and stir into soup. Heat but do not boil. Serve hot or cold topped with sour cream.
