from https://ofbaking.wordpress.com/2011/12/02/my-best-borscht/

ingredients

• 5 cups medium fresh beets (about 2 lbs)
• kosher salt
• 3 1/2 cup beet stock
• 1/3 cup honey (or 1/2 cup sugar)
• 2 tbsp fresh squeezed lemon juice
• 1 1/2 tsp pepper
• 2 tbsp chopped dill (frozen or fresh)–here’s how to freeze fresh herbs
• 20 oz greek yogurt (optional)

directions

1. Wash and peel beets; cut into fours.  Place the beets in a large pot of boiling, salted water (remember that you’ll need 3 1/2 cups of this stock).
2. While beets are cooking, combine remaining ingredients: honey, lemon juice, pepper, salt, dill, and–if desired–greek yogurt.
3. When beets are tender (about 30 minutes) remove the beets to a bowl with a slotted spoon and set aside to cool slightly.
4. Measure out 3 1/2 cups beet stock and set aside (you’ll want the stock to cool slightly before adding to yogurt mixture or the yogurt will curdle).
5. Using a microplane, grate beets and mix with yogurt mixture; add beet stock, mix well, serve and enjoy!