beet soup
categories:  International | Soup | Vegetarian   

Prepared: 2004-04-21

Ingredients:

• 6 - 8 large, fresh beets, 14 - 16 medium sized ones, or two dozen tiny new ones
• 1 - 2 handfuls of rolled oats (or rice)
• 6 - 8 medium-sized potatoes
• 3 - 4 beef bouillon cubes
• chopped hard-boiled eggs (1 per serving)
• sour cream (1 oz. per serving)

Preparation:

• wash beets well, and cut off the roots.
• if using large beets, dice into large chunks
• put beets into a large dutch oven or stock pot, and cover with water.
• bring to a boil, and cook until beets are soft (about 10 - 20 minutes, depending on the size of the beets)
• drain off the water, and let the beets cool
• meanwhile, peel the potatoes and dice them (cubes about 1/2 to 1 inch in diameter).
• put about 2 - 2 1/2 quarts of water into large pot
• add bouillion cubes, rolled oats (or rice), and potatoes.
• bring to a boil, then simmer until potatoes are soft
• meanwhile, put the cooled beets into a Cuisinart or blender and blend to desired size and texture
• add beet mixture and stir all together, until beets are heated through
• into every soup plate put a dollop of sour cream and one chopped, hard-boiled egg (without shell!)
• pour over them a couple of ladlefuls of the beet soup, and get ready for raves!

note:

• 1 quart is approximately 1 liter.