Vegetables Root Vegetables Beet Polish Beet Soup Be the first to rate & review! Grating the beets is the key to this streamlined version of borscht. For minimal hand-staining, wear kitchen gloves when handling the beets. A box grater works well for grating, but a food processor with the grating disk makes super-quick work of the grating. Slideshow: More Warming Soup Recipes By Scott Hocker Published on January 11, 2016 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 1 hrs 15 mins Yield: 4 Ingredients 2 pounds beets, peeled and grated 1 large white onion, thinly sliced 4 cups stock 1/4 cup plus 2 tablespoons (from about 4 lemons) lemon juice 2 tablespoons dill 2 tablespoons parsley 1 cup sour cream Directions In a large saucepan, add the beets, onion and stock and cook over medium heat until the beets are tender, about an hour. Add lemon juice and stir. Garnish with dill, parsley and sour cream. Serve. Make Ahead The soup can be refrigerated for up to three days. Finish with the herbs and sour cream only when serving. Rate it Print