White Russian Vegetable Soup

I chose to make this recipe because it was also listed in another cookbook I own, the Western Junior League Cookbook which compiled "the best recipes from the American West." This soup has 3/4 c. of fresh lemon juice in it. The 2 T of sugar and the beets weren't enough to overcome the tartness of the soup. I will not make this again and don't recommend it.

Additionally, it was just not a compelling combination of flavors. I am not sure why it is called White Russian Vegetable Soup as it was very red from all the tomato and the beets.