5 large beets (about 1-3/4 pounds); peeled and grated
2 medium onions; finely chopped
6 cup chicken broth
1 tablespoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon pepper
2 each eggs; slightly beaten
1 fresh dillweed (optional)
: Combine first three ingredients in a Dutch oven. Cover and bring to a boil; reduce heat, and simmer 45 minutes. Add lemon juice, sugar, and pepper; simmer 15 additional minutes.
: Remove Dutch oven from heat. Gradually stir about one-fourth of hot mixture into beaten eggs; add to the remaining hot mixture, stirring constantly. Chill thoroughly. Garnish with dillweed, if desired. Yield: 8 cups (about 75 calories per 1-cup serving).
Note: soup may also be served hot.
