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 8quart 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.
