Latvian Beet Soup
Recipe Description
Serves 8 - 12Ingredients
- 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 stock|beef bouillon cubes
- chopped hard-boiled eggs (1 per serving)
- sour cream (1 oz per serving)
- 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 ½ to 1 inch in diameter).
- Put about 2 - 2½ quarts of water into large pot.
- Add bouillon 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!.
This article uses material from the "Latvian Beet Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
