Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took honorable mention in the State Journal’s soups category in 1961 and was submitted by Mrs. R.A. Dondineau of Bennett.

Beet soup

1 bunch fresh beets and beet greens

2 tablespoons salt

2/3 cup sugar

5 cups water

Juice of 1/2 lemon

Wash beets and greens. Grate or chop beets, slice greens, and place in saucepan. Add water. Bring to a boil and skim. Reduce heat to simmer, and add salt, lemon juice, and sugar. Simmer slowly, uncovered, for 1 hour. Serve hot or cold. Makes about 4 servings.

Note: If serving cold, garnish each serving with a dollop of sour cream.

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