1. Grate beetroot. Place the beetroot, water and sugar in a pan and stir over low heat until sugar has dissolved. Simmer, partially covered, for 30 mins, skimming surface occasionally.
2. Add lemon juice and simmer, uncovered, for 10 mins.
Remove pan from heat.
3. Whisk eggs in a bowl. Gradually pour eggs into the beetroot mixture, whisking constantly and taking care not to curdle the eggs. Add salt and
pepper. Cool soup, then cover and refrigerate until cold. Serve Borscht topped with a dollop of sour cream, if desired.
Note:- This is a hot, hearty traditional eastern European dish.