Ingredients:
1 lb-1 1/2 pounds beets
1 quart water
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons sugar
1/3 cup lemon juice
1 x sour cream
Directions:
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.
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