8 cups beef broth
1 bunch beets (about 3), diced (including stem and leaves)
3 potatoes, diced
5 bay leaves
dill weed, dried
1 onion diced
1 (28 oz.) can crushed tomatoes
Add the beets, potatoes, peppercorns, bay leaves and dill to the broth. Bring it to a boil and simmer until the beets and potatoes are cooked. Saute the onions in a little oil. When onions are soft and translucent, add the can of tomatoes. Stew together for 20 minutes. Add it to the soup and continue to simmer for another 20 minutes.
Just before serving, add a dollop of sour cream. Here I used Balkan Style Yogurt, which worked well.
My biggest pot was completely full by the time everything was added to the soup so choose a big pot.
Another great thing about this soup is that it freezes well!
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