Borscht (Beet Soup)

1 lb To 1 1/2 lb beets

1 qt Water

1 1/2 t Salt

1/4 t Pepper

2 T Sugar

1/3 c Lemon juice

Commercial sour cream 1. Wash, scrape and coarsely grate beets.

2. Place beets, water, salt, pepper, sugar and lemon juice in a

deep, 2-quart, heat-resistant, non-metallic casserole. 3. Heat, covered, in Microwave Oven 10 to 12 minutes or until

beets are tender. 4. Chill soup several hours or overnight.

5. Serve cold, garnished with dollops of sour cream.