• 5 pounds beets
  • 2 potatoes
  • 5 medium onions
  • 2 tablespoons salt
  • 1/4 cup freshly squeezed lemon juice
  • 4 eggs


Peel beets and grate coarsely. Place into 8 quart pot with water to cover. Add peeled and diced potatoes and onions. Bring to a boil, then lower flame to simmer until soft (approximately 1 hour). Add lemon juice.

Beat eggs well in a second big pot. Pour in borscht in a slow stream, beating constantly to prevent curdling of eggs.

Serve warm or cold. Serves 10.