Spring Beet Borscht
Young tender beets with green tops make an especially delicious borscht. A few slices of side bacon may be added to enhance the flavor.
8 small beets with tops
1 medium onion, chopped fine
1 small carrot, cut in thin strips
1 medium potato diced
1/2 cup diced string beans
1 small stalk celery, diced, if desired
2 cups shredded cabbage
6 cups soup stock
5 cups water
1 tablespoon flour, if desired
½ cup or more sour cream
1 tablespoon chopped dill
Salt and pepper
Wash the beets; cut off the tops and wash them thoroughly. Do not peel the beets. Cut the tops into small pieces and the beets into thin strips.
Place these in a kettle along with all the other vegetables. Cover with the soup stock and water. Cook until the vegetables are tender. Add enough lemon juice to give a slight tartness.
Blend the flour with the sour cream and stir into the borscht. Bring to a boil. Add the dill. Season to taste with salt and pepper.