Cold Borscht

Combine the beets, onion, water, and salt in a saucepan. Bring to a boil and cook over medium heat for 1 hour. Add the lemon juice and sugar and cook for 30 minutes. Correct seasongin; the soup may require a little more sugar or lemon juice, depending upon the sweetness of the beets. Beat the eggs in a bowl. Gradually add 3 cups of the soup, beating constantly to prevent curdling. Return this mixture to the balance of the soup, beating steadily. Remove all of the beets from the soup. Grate 5 of the beets and return them to the soup. The remaining beets may be used in a cold salad.

Note: If a very thick soup is desired, place the remaining beets in an electric blender with 2 cups of the soup, and run the machine until the mixture is smooth. Add the mixture to the soup.