Polish Borsch Soup

This goes perfect with sauerkraut perogies.  Drop the perogies right into the soup and enjoy!!!  This was my mom's recipe, she fixed this every Christmas.... Boy, I sure do miss those days and my mom.

Polish Borsch Soup

2 (10 1/2 oz.) cans condensed consomme
2 (1 lb.) cans ready-to-serve vegetable soup
2 c. boiling water
2/3 c. celery tops with leaves, cut up
1 c. thinly sliced raw beets
2 tbsp. minced parsley
1 c. finely grated raw beets
Whipped or sour cream

Combine soups, water, celery, sliced beets and parsley. Simmer, covered, for 1 hour. Strain through a fine strainer; discard the vegetables. Add grated beets and bring quickly to a boil. Remove, and strain again. Serve hot or cold with a teaspoon of whipped or sour cream on each serving. A dash of lemon juice gives additional flavor.