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 andstem fine. Bring them to boil in salted water and cover pot. Simmer for30 minutes. Add vinegar, sugar and pepper, and cook for 5 more minutes.Remove from stove. Add beaten eggs slowly to small amount of hot liquidto prevent curdling. Blend completely. Chill and serve with sour cream mixedwith chopped scallions, diced peeled cucumber, and fresh chopped dill.