It’s hot as Hades out today, so you wouldn’t think it’s a very good day for making soup. However, I make this soup in large batches in the fall, then freeze in containers that are just right for 2 lunch portions for Steve and I. It seemed like a good choice for lunch today, so I thawed it out and voila! Lunch with no effort. Note that although this is my traditional recipe, this also works as a healthy choice as well for those of you watching your calories (or fat). Hang onto this recipe, then as soon as you see fresh dill starting to head out in your garden or at the farmer’s market, and beets are a good price at the supermarket, that is the time to make this soup. Enjoy!
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Traditional vegetable beet soup with a beef base. Rich red color and delicious taste!
- 2 or 3 meaty beef bones
- 6 – 8 cups water
- 1 medium onion, quartered
- 2 cups tomato juice or a large can of tomatoes, broken up
- 6 – 8 tsp beef oxo (or Better than Boullion beef flavour)
- 1 sprig fresh dill or 1 tsp dill weed
- Mrs. Dash herb medley to taste
- salt and pepper to taste
- 2 cups EACH of diced:
- beans (green or yellow)
1) In bottom of large, heavy stock pot, brown beef bones in a bit of oil till brown on both sides. (Alternatively, you can brown the bones in a 500 degree F oven till browned. This works better for bones with little meat on them. If those are the kind of bones you have, you will need some additional stew beef besides the bones.)
2) Pour water over the bones till they are covered. Add the onion, Bring to a boil, then turn down low and simmer for several hours.
3) Once cool enough to handle, strain the soup, and set broth in the fridge overnight. Pick the meat off the bones, dice the meat. Set meat aside in the fridge overnight. Discard the onions and bones.
4) Next day, scoop the congealed fat off the top of the broth and discard. Pour the broth into a large soup pot. Add tomatoes, meat and all the diced vegetables. Add the oxo and the dill, about 1 tsp of salt, and about 1/2 tsp pepper. Bring to a boil, then turn down and simmer for about 1 hour. Taste, add the Mrs. Dash, and any additional seasoning you think it needs.
5) Recommended to serve in large bowls with a dollop of sour cream on top.
Buttermilk or plain yogurt is also good added just before eating if you don’t have any sour cream.