How to make it

  • Wash beets well and cut off tops. Do not pare beets. Cut the tops into small pieces and the beets into thin strips. Place these in a large pot with all the other vegetables. Cover with water and stock and tomato soup and cook until the vegetables are tender, 30-40 minutes. Add lemon juice to meet desired tartness. Blend the flour with sour cream and stir into borsch. Bring to a boil and season with salt & pepper. If broth needs more flavor, add more bouillon to taste.
  • I use only the beet leaves, not the stems.

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    " It was excellent "
    notyourmomma ate it and said...
    Yummy, this sounds delightful.
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