What could be better on a cool fall day than a hearty bowl of homemade soup? This delicious, chunky beet soup makes the perfect “warm up” meal! The addition of beef is totally optional in this recipe but I love it. I make a roast for dinner a day or two before cooking up the soup and just use what’s leftover.
Makes about 8 servings
- 3 medium sized beets
- 2 potatoes
- 3 carrots
- 2 celery stalks
- 1/2 medium onion
- 5 cups of beef broth – I prefer homemade or if using store bought I use reduced sodium (you can also use chicken or vegetable)
- 4 cups of water
- 2 cups of cooked beef (I use left over roast beef)
- 2 tablespoons of balsamic vinegar
- 1 small can of tomato paste
- 1/2 teaspoon of dried dill (or 1 teaspoon of finely chopped fresh dill)
- 1/4 teaspoon of chopped dried bay leaves (or 2 whole bay leaves)
- salt and pepper to taste
Put the stock and water in a large pot on the stove over medium low heat.
Peel the beets and potatoes and cut into bite size chunks. Cut the carrots and celery into small pieces. Dice the onion. Add the vegetables to the pot.
If you are adding beef cut it into bite size chunks and add it to the pot.
Stir in the rest of the ingredients. Let simmer over low heat for 2-3 hours until the beets are tender enough to eat. If you used whole bay leaves remove them now.
Serve with a dollop of sour cream (if desired).