| 5 pounds | Beets |
| 2 | Potatoes |
| 5 | Medium onions |
| 2 tbsp | Salt |
| 1/4 cup | Freshly squeezed lemon juice |
| 4 | Eggs |
Peel beets and grate coarsely. Place into 8 qt. pot with water to cover. Add peeled and diced potatoes and onions. Bring to a boil, then lower flame to simmer until soft (approx. 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.