| 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. 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).
2. 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.
3. 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.
4. Into every soup plate put a dollop of sour cream and one chopped, hard-boiled egg. |
