|Water||6 Cup (96 tbs), divided (1.5 Liter)|
|Grated carrots||1 Cup (16 tbs) (250 Milliliter)|
|Chopped celery||1 Cup (16 tbs) (250 Milliliter)|
|Chopped beets||2 Cup (32 tbs) (500 Milliliter)|
|Butter||3 Tablespoon (45 Milliliter)|
|Onions||2 , chopped|
|Shredded cabbage||1 Cup (16 tbs) (250 Milliliter)|
|Sliced mushrooms||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Cream of tomato soup||20 Fluid Ounce (2 Tins Of 10 Fluid Ounce / 284 Milliliter Each)|
|Lemon juice||3 Tablespoon (45 Milliliter)|
|Flour||2 Tablespoon (30 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Black pepper||1⁄4 Teaspoon (1 Milliliter)|
Combine 5 cups (1.25 L) of the water with the carrots, celery and beets in a large Dutch oven.
Cover and simmer 1/2 hour.
Heat the butter in a skillet and saute the onions, cabbage and mushrooms until the onions are just soft.
Add the mixture to the beet mixture in the Dutch oven.
Stir well and continue to cook.
Stir in the tomato soup and lemon juice.
Heat the final 3 Tbsp. (45 mL) butter in a small saucepan until bubbly and stir in the flour to make a smooth roux.
Continue to stir and pour in the remaining 1 c. (250 mL) water.
Continue to stir and cook until you have a smooth and thickened sauce.
Add the salt and pepper.
Pour this mixture gradually into the soup mixture in the Dutch oven.
Stir until all ingredients are thoroughly combined.
Reduce the heat to simmer and simmer the soup for at least 2 hours.