Irene's Cold Borscht

Instructions

1. 1

   Add beets to water in a large pot and bring to a boil. Cook until done, about 45 minutes. Add salt.

2. 2

   Remove pot from stove to cool. When cooled, coarsely grate beets and return to water. Add juice of 1 lemon. Chill in refrigerator overnight.

3. 3

   Coarsely chop boiled potatoes, cucumbers (or pickles), and scallions.

4. 4

   Cut hard-boiled eggs in half. Put some chopped potatoes, cucumbers, scallions, and two halves of an egg into individual soup bowls.

5. 5

   Add the chilled beet soup to the bowls. Put a dollop of sour cream into each bowl, sprinkle with dill, and serve.