Prepare the Fresh Borscht
Peel beets and cut into quarters.
Place into a 12-quart pot, adding four quarts water. Cook gently for one and a half hours.
In a separate large bowl, beat eggs. Add water, salt, sugar, and lemon juice.
Gradually pour beet liquid into eggs, beating vigorously to prevent curdling.
Serve hot, as a soup over cubed potatoes, or cold as a refreshing drink.
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