Borscht

    2 pounds red beets, peeled
    1 large onion, peeled
    1 bunch fresh dill, stems removed and tied in a bundle
    Salt and pepper to taste
    Lemon juice to taste
    4 hard-cooked eggs, peeled and quartered, optional
    1 firm medium cucumber or half an English cucumber, peeled if
       necessary and diced, optional
    4 medium red or white new potatoes, boiled until tender and kept
       hot, optional
    Sour cream

1. Grate beets and onion together on a box grater or food processor
    outfitted with basic blade (pulse carefully) or grating disk.
    Place mixture in large saucepan with dill-stem bundle and 6 cups
    of water to cover.

2. Bring to a boil, then adjust heat so liquid simmers steadily but
not violently, until beets are tender, 15 to 20 minutes. Add salt
and pepper, remove dill stems, and chill.

3. When soup is cold, taste and add lemon juice, salt and pepper as
    necessary. Chop as much of the dill fronds as you would like for
    garnishing. Serve borscht in bowls, with garnishes of your choice
    and the dill. Pass sour cream at table. Yield: 4 servings