Beet Soup

6 - 8 large, fresh beets, 14 - 16 medium sized ones, or two dozen tiny new ones
1 - 2 handfuls of rolled oats (or rice)
6 - 8 medium-sized potatoes
3 - 4 beef bouillon cubes

chopped hard-boiled eggs (1 per serving)
sour cream (1 dollop per serving)

Wash beets well, and cut off the roots. If using large beets, dice into large chunks. Put beets into a large Dutch oven or stock pot, and cover with water. Bring to a boil, and cook until beets are soft (about 10 - 20 minutes, depending on the size of the beets).

Drain off the water, and let the beets cool. Meanwhile, peel the potatoes and dice them; the cubes should be about ½ to 1 inch ( 1 - 2 cm) in diameter. Put about 2 - 2½ quarts (litres) of water into large pot. Add bouillion cubes, rolled oats (or rice), and potatoes. Bring to a boil, then simmer until potatoes are soft.

Meanwhile, put the cooled beets into a Cuisinart or blender and blend to desired size and texture. Add beet mixture and stir all together, until beets are heated through.

Into every soup plate put a dollop of sour cream and one chopped, hard-boiled egg (without shell!). Pour over them a couple of ladlefuls of the beet soup, and get ready for raves!

Serves 8 - 12.

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This page created and maintained by
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Last revised September 17, 2008