Borscht with Egg Salad

Borscht-
4 Beets
5 Carrots
4 Celery ribs
1 bunch of green onions
2 T soy sauce
water to cover

Egg Salad-
6 eggs
4 T Yogurt (or sour cream)
4 T Mayonaisse
4 T Cilantro (or dill)
generously salt and pepper to taste


Roughly chop the beets, carrots, celery and green onions. Place in a large, heavy bottom pot, and cover with water. Bring to a boil and simmer for 1 hour.

While the vegetables are simmering, make your egg salad. Place eggs in pan, cover with water and bring to a boil. Turn off the water, cover and let stand for 15 minutes. Rinse eggs in cold water, peel and chop the eggs. Place in a bowl with the yogurt, mayonaisse, and cilantro. Add a little more salt and pepper than you think you'd like. Mix thoroughly.

When the vegetables are all soft, puree them, water and all either in a blender or with an immersion blender, this can also go through a food mill or food processor. The soup should be thick and smooth.

Serve the soup garnished with a big scoop of egg salad.