Ruby Red Borscht

From the Canadian Living Cookbook
Makes 8 servings

Ingredients

4 small beets with tops
1C shredded cabbage
1 Onion, chopped
1 potato, peeled and chopped
1 small carrot, chopped

1 stalk celery , chopped
1/2 C green beans chopped
6 C chicken or veg stock

1/4 C ketchup or tomato juice
1/4 C sour cream
1 Tbsp flour
1Tsbp lemon juice
pinch pepper
dill and sour cream for garnish

Directions

1. Shred beet greens and set aside. Peel and chop beets. (You may want to wear gloves)
2.  In large stockpot, combine everything on ingredients list up until and including chicken/veg stock. Cover and simmer until veggies are tender-crisp, 40 mins.
3. In small bowl, whisk together sour cream, flour and lemon juice and pepper. Stir into soup. Add ketchup/tomato juice and beet greens. Cook 15 mins.
4. Enjoy!

its so pretty and purple!