Whole Beet Borscht

Let's Cook

1. Step 1.

   Wash the beets and greens thoroughly. Finely chop the greens and set aside. Peel and grate the beets.

2. Step 2.

   In a large stockpot, heat 2 quarts vegetable stock over medium heat until boiling. Add the grated beets, diced potato, and chopped onion. Reduce heat to a simmer and cook until the vegetables are tender, about 20 minutes.

3. Step 3.

   While the soup simmers, in a small saucepan over low heat, whisk together 2 tablespoons olive oil and 2 tablespoons all-purpose flour. Cook, whisking constantly, for 2 minutes to make a roux.

4. Step 4.

   Slowly add 1 cup of the hot soup stock to the roux, whisking constantly, and cook until the mixture thickens into a slurry, about 1-2 minutes.

5. Step 5.

   Pour the slurry into the simmering soup and stir to combine. Add the lemon juice, brown sugar, salt, and pepper, and stir well.

6. Step 6.

   Stir in the reserved chopped beet greens and cook for 5 to 10 minutes, until the greens are wilted and tender.

7. Step 7.

   Season the borscht with dried dill and paprika. Taste and adjust salt, pepper, or lemon juice as needed.

8. Step 8.

   Ladle the borscht into bowls and top each serving with a dollop of sour cream.