Borscht (Beet Soup)
Wash, scrape and coarsely grate beets.
Place beets, water, salt, pepper, sugar and lemon juice in a deep, 2-quart, heat-resistant, non-metallic casserole.
Heat, covered, in Microwave Oven 10 to 12 minutes or until beets are tender.
Chill soup several hours or overnight.
Serve cold, garnished with dollops of sour cream.