|Beets||1 1⁄2 Pound|
|Salt||1 1⁄2 Teaspoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Dairy sour cream||1⁄3 Cup (5.33 tbs)|
Wash, scrape and coarsely grate beets.
Place beets, water, salt, pepper, sugar and lemon juice in a deep, 2 quart, heat-resistant, non-metallic casserole.
Heat, covered, on full power 19 to 21 minutes or until beets are tender.
Chill soup several hours or overnight.
Put sour cream on top before serve.