|Canned beets||1 Pound (1 Can)|
|Water||1 Can (10 oz)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Eggs||3 , slightly beaten|
|Sour cream||1 Tablespoon|
Place beets and juice in electric blender on low until well pureed.
Put beets and water in saucepan with salt, sugar and lemon juice and heat to boiling point.
Add small amount of beet mixture to eggs, mix well and return to saucepan.
Heat over low heat 8-10 minutes until thickened.
Do not let mixture boil.
Remove from heat and strain into bowl.
Chill thoroughly and serve with a teaspoon of sour cream on top.
May be frozen.