Yield: 10 servings

Measure Ingredient
2 cups Water
2 cups Finely grated beets
½ cup Finely shredded carrots
1 cup Finely chopped onions
2 cups Beef stock
2 tablespoons Butter
1 cup Tomato juice
½ cup Shredded cabbage
½ cup Chopped beet tops
1 dash Of dill
1 cup Diced potatoes
1 cup Thick sour cream

Combine water, beets, carrots, and onions into soup pot. Bring to a boil and cook for about 20 minutes. Add the stock and remaining ingredients except the potatoes and sour cream. Simmer for 15 minutes, taste and season. In a small saucpan, bring potatoes to a boil and cook until tender, about 10-15 minutes. Add potatoes and sour cream to first mixture. Serve immediately. Serves 10.

Origin: HomeStyle, Canadian Classics Shared by: Sharon Stevens.

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