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1
In a large frying pan, melt 1/4 cup of margarine or butter.
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2
Add chopped onions and saute' for 5 minutes but do not brown.
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3
Add mashed tomatoes including liquid and simmer until reduced to about half (about 20 minutes) then set aside.
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4
In a large cooking pot, add 16 cups of water and bring to boil.
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5
Add salt, potato quarters, chopped carrots and the beet and cook until tender, about 15 minutes.
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6
When potatoes are tender, remove into a bowl and mash.
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7
Add the remainder 1/4 cup of margarine or butter, half and half cream to the mashed potatoes and mix well, then set aside.
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8
Trim tail ends of the young beets, and scrub only, then cut into small pieces and add to soup pot.
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9
Chop beet greens into medium size pieces and add to soup pot.
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10
Add cubed potatoes, spinach greens, green and red peppers, green beans, chopped celery, cauliflower florets and cook until vegetables are just tender, about 20 minutes.
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11
Add mashed potato mixture, tomato/onion mixture, green onions, fresh dill weed and bring to boil.
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12
Remove from heat.
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13
Add lemon juice and stir well.
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14
Adjust spices to taste.
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15
Cover and let sit for 15 minutes before serving.
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16
Refrigerate any unused portion of soup.
