Borscht

Ingredients:

6 large beetroot, peeled & grated
9 cups (2 1/4 litres) water
6 teaspoons caster sugar
1/2 cup lemon juice
3 eggs
Sour cream
Salt & pepper

Method:

Add beetroot, water & sugar in a pan & stir over a low heat until sugar has dissolved.

Cover & simmer for 30 minutes, skimming the surface occasionally.

Add lemon juice & simmer uncovered for a further 10 minutes.

Remove pan from heat.

Whisk eggs in a bowl & gradually pour into the beetroot mixture, whisking constantly to prevent curdling.

Add salt & pepper to taste.

Allow to cool, cover & refrigerate until cold.

Serve borscht with a dollop of sour cream.

Serve with:

Dollop onto steak or baked potatoes.