Borscht à la Sadie-Honey

(by Amy Axler)

16-oz. can of beets

salt, pepper, sour salt, and sugar, to taste

1 egg

diced cucumber

chopped green onions

sour cream

Drain beets, reserving juice, and chop.

Pour juice plus 1 1/2 cans water into a saucepan.

Bring liquid to a boil.

Add salt, pepper, sour salt, and sugar, tasting for quantities.

Beat egg in a small bowl, and slowly drip in about 1 c. hot liquid.

Add beets.

Serve with cucumber, green onions, and/or sour cream.

(Read Salad Days, the story that accompanies this recipe.)