Flamingo Pink Borscht

Makes 5 servings (which would traditionally be served cold in a glass)

In a large stockpot, combine beets, salt, lemon, sugar and water. Bring to a boil, reduce heat and simmer 20 minutes. In a 1-quart measuring cup or small bowl, beat egg and sour cream and gradually add 2 cups of the hot borscht, enough to warm the eggs. Slowly add that warmed egg mixture back to the soup and simmer over low heat, stirring constantly, about 5 minutes. Do not boil. Remove from heat, chill and refrigerate. Season to taste with salt and pepper and serve in large glasses, dolloped with additional sour cream.

If you want to serve this hot, just skip the egg. Stir the sour cream into the finished soup and serve. And if you want a smooth soup, puree it in your blender or use your immersion blender in the pot.

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