Latvian Beet Soup

Description
Serves 8 - 12

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)

Directions

 * 1) Wash beets well, and cut off the roots.
 * 2) If using large beets, dice into large chunks.
 * 3) Put beets into a large dutch oven or stock pot, and cover with water.
 * 4) Bring to a boil, and cook until beets are soft (about 10 – 20 minutes, depending on the size of the beets).
 * 5) Drain off the water, and let the beets cool.
 * 6) Meanwhile, peel the potatoes and dice them (cubes about ½ to 1 inch in diameter).
 * 7) Put about 2 - 2½ quarts of water into large pot.
 * 8) Add bouillon cubes, rolled oats (or rice), and potatoes.
 * 9) Bring to a boil, then simmer until potatoes are soft.
 * 10) Meanwhile, put the cooled beets into a Cuisinart or blender and blend to desired size and texture.
 * 11) Add beet mixture and stir all together, until beets are heated through.
 * 12) Into every soup plate put a dollop of sour cream and one chopped, hard-boiled egg (without shell!).
 * 13) Pour over them a couple of ladlefuls of the beet soup, and get ready for raves!.