Directions:
Place the beetroot, water and sugar in a pan and stir over low heat until sugar has dissolved. Simmer, partially covered, for 30 minutes, skimming surface occasionally.
Add lemon juice and simmer, uncovered, for a further 10 minutes. Remove pan from heat.
Whisk eggs in a bowl. Gradually pour eggs into the beetroot mixture, whisking constantly and taking care not to curdle the eggs. Add salt and pepper. Cool, then cover and refrigerate until cold. Serve Borscht topped with a dollop of sour cream, if desired