Cold Borscht

1 bunch beets
1 apple
1 cucumber
Bay leaf
1 bunch dill
Lemon Juice
Sour cream
2-3 eggs

Peel the beets and grate them coarsely.
Boil about 1 gallon of veggie stock.
Drop all shredded beets into the water, add an apple (halved) and a few bay leaves to the mixture.
Bring back to a boil, then reduce heat and cook for 10 minutes over low heat. Do not overcook!
Remove apple pieces and add salt, sugar, and lemon juice to taste. The soup should be slightly sweet, slightly sour, and tangy.
Chill the soup in the fridge.
Before serving, boil 2-3 eggs, peel them, and chop them coarsely. Peel and dice the cucumber, and chop the dill.
To each bowl, add about 3/4 an egg, cucumber, dill, and a dollop of sour cream.  Serve chilled.