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.