I get many requests for a Red Beet Potato Soup. A soup I learned to make from Mom. Differs from most Red Beet Soups by using the entire Beet, stalk and leaves.
It is all Vegetable Soup with optional Sour Cream. A version of Borscht soups can be served hot or cold.
Red Beet Potato Soup
Ingredients
3-5 - Red Beets including stalks and leaves
3-5 - Russet Potato (3 Large or 5 medium size)
2 quart - Chicken Stock (low sodium)
1 tbsn - Dill seasoning
1 tbsn - Garlic seasoning
1 tbsn - Sea Salt
Optional - Sour Cream
Substitutions - Use spinach leaves and celery in place of Beet stalk and leaves.
Directions
In a large Pot pour in the Chicken Stock. Mix in the Garlic, Dill and Salt seasonings. Making your own Chicken stock is easy. Any time you get some chicken bones its as easy as boiling them in water. Freeze he stock for future soups.
Peel the Potatoes, clean and cube or slice into bite size pieces(size that will fit on a spoon). Put the potato chunks in the pot.
Cut the Beet stalk off near the Beet. Wash the stalk and leaves. Cut the leave into medium size strips and put in the Pot. Cut the Stalks into bite size lengths and in to the pot they go.
Messy part is peeling and cutting the Beets. It will look like the aftermath of a crime scene. Xd Peel the Beets, cut the stem and root parts off. Slice beet in to bite size lengths and put in the pot.
Want a liquidy soup so add water if it looks too dense and stew like.
Bring soup to boil than reduce to simmer for 30 minutes.
Serve in favorite soup bowl as it can be a full meal. Optional is bloop on a tablespoon of sour cream.
Can Freeze left over for easy meals later.
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