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

Lemon juice

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.