FoodRecipesSoups
5 medium-size fresh beets with top leaves and stems
2 quarts water
2 eggs, beaten
2 teaspoons salt
1 dash pepper
3 tablespoons sugar
3 tablespoons vinegar
sour cream, scallions, cucumber, and fresh dill
Scrub beets, leaves, and stems thoroughly. Shred beets and chop leaves and
stem fine. Bring them to boil in salted water and cover pot. Simmer for
30 minutes. Add vinegar, sugar and pepper, and cook for 5 more minutes.
Remove from stove. Add beaten eggs slowly to small amount of hot liquid
to prevent curdling. Blend completely. Chill and serve with sour cream mixed
with chopped scallions, diced peeled cucumber, and fresh chopped dill.