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!.