2 Bunches of Beets with Greens, 8-10 Beets
2 Medium Onions
3 Stalks Celery
Small Bunch of Parsley to equal ½ Cup.
2 Tbsp. Lemon Juice
2 Tbsp. Carob Syrup or Rice Syrup
¼ Cup Sunflower Oil
8 Cups Water


Wash and scrub all the vegetables.
Dice the onions and celery, and sauté in oil in large pot
until transparent.
Finely grate the beets.  Chop the greens and parsley.
Add water, beets, chopped greens and parley to pot.  
Stir well.
Cover and simmer for 20 minutes on low flame.
Skim off foam on top, if any develops.  
Stir in the syrup and lemon juice.
Serve hot or cold, garnished with freshly
minced dill and
Homemade Sour Cream.