Go Back
Print
Recipe Image
Smaller
Normal
Larger
Recipe
Print Recipe
Pin Recipe
Ingredients
1
tablespoons
butter or olive oil
1
cup
onion
(diced)
8
cups
beef stock
4
large
beets
(peeled, sliced and cut in ¼)
2
tomatoes
(cut into large chunks)
2
carrots
(cut in ¼ inch slices)
1
celery stalk
(diced)
1
small
turnip
(peeled and diced)
⅓
cup
red wine vinegar
1-2
tablespoon
sugar or no sugar sweetener
2
bay leaves
½
pound
diced cooked ham or beef
(optional)
Instructions
In a large stock pot, sauté onions in butter/oil until translucent. Add stock and all of the chopped vegetables.
Simmer until vegetables are tender, approximately 20 minutes depending on how small you diced them.
Add vinegar, sugar and bay leaves. Simmer for 20 minutes.
Remove bay leaves and add meat. Cook until meat is heated (about 5 minutes). Salt and Pepper to taste.
Serve immediately with a scoop of sour cream. Or in summer, chill and serve cold with some sliced cucumbers that have been peeled and seeded.