Hilda's Summer Borscht

Hilda is my partner's grandmother, who passed this recipe on to his mother, who passed it on to him and to me. It goes together quickly, and makes a simple but very satisfying soup. I used chioggia beets for this with the result that it is a bit paler and perhaps milder than I am used it. It was just fine though.

4 servings
30 minutes - 15 minutes prep time

4 medium beets
3 medium potatoes
water
1 tsp salt
2 tablespoons Sucanat
2 tablespoons good cider vinegar or lemon juice
the greens from the beets

yogurt or sour cream (optional)

Scrub the beets well. Peel and grate half of them, and peel and cut the other half into 1 centimetre cubes. Scrub and trim if necessary the potatoes. Cut them into 1 centimetre cubes.

Put the beets and potatoes into a soup pot and add water just to cover them. Add the salt, sucanat, and lemon juice. Bring to a boil and simmer until tender; about 15 to 20 minutes.

Meanwhile, wash and pick over the beet greens. Chop them fairly finely and add them to the soup when the beets and potatoes are tender. Mix in and simmer for another 2 or 3 minutes.

Serve this hot or cold, with a dollop of sour cream or yogurt if you like.