Here the young savory greens count as much as the beets.
Dig a few handfulls of very small beets and gather enough leaves to make an equal quantity. A fresh bunch of beets from the market will do, too. Boil the beets separately and skin them. Rinse the greens but do not dry them. Discard all tough stems, then cook slowly in a covered pan to which you have added the sugar, butter; and minced onion. Do not add more water. When tender remove the lid, and boil away any remaining liquid. Add the beets, chopped quite fine; sprinkle with salt, pepper, and lemon juice, and heat through. Add the cream, and serve garnished with the sieved egg.