WHOLE BEET BORSCHT

This is a favorite recipe I've made for years from a favorite book, Laurel's Kitchen by Laurel Robertson, Carol Flinders, and Bronwen Godfrey.  Looking through the internet today I couldn't find this version, although the ones I found sounded good.  (See the version from The New Laurel's Kitchen HERE.)

Here is the original, delicious recipe:

WHOLE BEET BORSCHT

"This borscht recipe takes advantage of the whole beet, including the tender green leafy top which is full of vitamins and minerals.  Serve it hot or cold; it's delicious either way.  As you're serving, put a spoonful of homemade yogurt in each soup bowl.

8 beets with tops
1 medium potato, diced
1 small onion, chopped
2 quarts of vegetable stock
2 tablespoons oil
2 tablespoons flour
juice of 1 lemon
2 teaspoons salt
1/8 teaspoon pepper
2 teaspoons brown sugar

OPTIONAL
1/4 teaspoon paprika
1/2 teaspoon dill weed

Wash the beets and the beet tops.
Chop the beet tops fine and set them aside.
Peel and grate the beets and cook with the potato and onion in the vegetable broth until they are well cooked.

Mix the oil and flour and cook on low heat for 2 minutes.
Add 1 cup of the soup mixture slowly and cook this sauce until it thickens, stirring constantly.
Return the sauce to the soup pot.

Season the soup and add the lemon juice.
Stir in the beet greens and cook the soup for 5 to 10 minutes more.
Taste and adjust the seasonings.

Makes 3 quarts."