Red Beet Soup - cooking recipe

Ingredients

4 small beets, optionally with the stems and leaves (or canned whole beets)
water, enough to cover well (or the juices out of the can)
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon sugar (optional)
1 medium cucumber, julienned
2 medium green onions, chopped
2 hard-boiled eggs, chopped
1/2 cup baby dill, chopped
1/2 cup flat leaf parsley
4 tablespoons sour cream

Preparation

Cook beets 30 min or until tender. Keep water (broth).
Peel beets and julienne; return to pot.
Add sugar, salt, lemon juice to taste. Cool.
When ready to serve, add cucumber, scallions and one-half egg to each bowl.
Garnish with a dollop of sour cream, dill and parsley.
NOTE: You can use red wine vinegar instead of lemon juice.