1 1/2 to 2 pounds beef, cut into small pieces
8 to 10 cups water
Beets, a bunch (usually 5 to 6), pared and cut into thin slices, quartered..,
Don't forget the chopped green leaves, too!
2 medium onions, chopped
3 large carrots, pared and chopped
16 oz. sour cream
Black ground coarse pepper
In a 6 to 8 quart stock pot, place the beef and add enough oil to coat the pan. Begin to brown the meat and continue to add a little water at a time so the meat doesn't burn or stick. This do for about 30 minutes and keep a close eye on it. Now add the water to this along with the about 2 teaspoons of salt and bring to a boil. Then turn down the heat to medium and cover and let simmer for another 30 minutes.
Add all the vegetables, stir and cover again and let cook for AT LEAST an hour. At this time, add the amount of black pepper you like and taste and see if more salt is needed. Cover, and let simmer for one more hour so all the flavors can come together.
REMEMBER.. the key to soup making .. is cooking slllllllllooooooooooowwwww and lllllllllloooonnnnngggg.
Now the finishing touches before serving. Take the sour cream and add slowly to the soup, stirring and mixing it up so there are no clumps. Let it melt into the broth. Then, a nice, quick dash of vinegar and stir. Taste it and see if more salt and/or vinegar is needed or desired.
I guarantee you've never tasted anything quite like this. Serve with warm French bread or some crusty or chewy. Mom would've had dark rye with carraway seeds with it. Yummy!!!