Instructions: Cook whole beets separately; peel, grate coarsely or cut into julienne strips. Add to hot soup stock.

Cut onion in small pieces, fry lightly in butter, stir in flour, and 2-3 T of the soup stock. Add to soup.

Ladle off about a cupful of the soup, allow to cool slightly, then gradually stir it into the sour cream.

Pour this cream mixture into the soup which has been removed from heat (cream will curdle if soup is too hot).

1-2 T lemon juice may be added to soup for tartness.

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