Description Edit

Serves 8 - 12

Ingredients Edit

Directions Edit

  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!.
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