Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons olive oil
4 cups beets	Wash, peel and trim
1cup large onion, diced	Wash, peel and dice
1 teaspoon salt
¼  teaspoons black pepper
1 cup nonfat milk
2 tablespoons  sugar
1 (14 oz. can) fat free evaporated milk
2 eggs	Pasteurized recommended.
2 tablespoons  lemon juice
1/4 cup  light sour cream

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cut beets into halves.  In a large stock pot add beets and cover with water.  Bring to a boil and reduce heat. Simmer 30-40 minutes until beets are tender. Skim from cooking if necessary.
2	Remove beets from cooking liquid with a slotted spoon and cool to room temperature.  Grate beets and return them to cooking liquid along with the lemon juice, sugar and salt.
3	Return to the stove and simmer for 15 minutes. Remove from heat and let soup cool for 15 minutes.
4	Beat eggs evaporated milk and milk together in a bowl.  Gradually whisk Gradually whisk 1 quart warm beets into the egg and milk mixture.  Pour this mixture back into the remaining beets.
5	Return to heat.  Simmer for 20 minutes. Remove from heat. Cover and chill in batches.	Temperature check must reach 165 °F degrees
6	Serve chilled. Top with sour cream.