Double Down Borscht for my new friends

Had a great after dinner chat with lovely new friends at the Blue Heron Inn tonight. Cooking came up in the conversation so here is my recipe for Borscht. It's based on the "Continental Borscht" recipe from the 1970 edition of "America's Best Vegetable Recipes" (Farm Journal).

Double Down Borscht (Purchase beets with fresh tops to make this recipe)

2 - 3 cups coarse grated fresh beets (washed and peeled)
1 medium onion chopped
1 - 2 carrots peeled and sliced thinly or grated
3 cups water
2 cups beef broth
All the beet stems, washed and cut into 1/2 " to 1" pieces
All the beet greens, washed
1 TBSP lemon juice
Sour Cream (optional)

For quick prep, use your food processor - chop onion well, add carrots and chop medium, leaving veggies in bowl of processor, swap out cutter for grater and grate beets (or grate both carrots and beets). Every thing is in the processor and can be dumped into a large soup pot.
Add the water, bring to boil, cover and simmer 20 - 30 minutes
Add the beef broth and the beet stem pieces and continue to simmer 15 minutes.
While soup is cooking, take 4 - 5 leaves at a time. Stack them and cut lengthwise into roughly 4 strips (depends on how big leaves are). Cut strips crosswise into 1/4" slivers.
Add to soup and simmer for 5 - 10 minutes.
Season to taste with salt and pepper.
Take off of heat and add lemon juice.

Soup is ready to serve hot or can be chilled. Traditionally a dollop of sour cream is added to the soup bowl after dishing up the soup.