A bowlful of love and tradition. Bursting with vibrant colors and hearty flavors, this soup will warm your soul and transport you straight to grandma's kitchen. The tender beef, earthy beets, and tangy sour cream create a harmony of tastes that will make you want to slurp it up in no time!

Quick Info

⏱️ Time varies • 🍽️ 10 servings • ⭐ 81%

Nutrition

167 cal • 4g protein • 36g carbs • 1g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegetarian] • [Easy] • [Dinner] • [Lunch] • [Under 1 Hour]

Ingredients

• 1 cup mixed dried mushrooms (about ½ ounce)
• 6-8 small beets (about 1½ pounds)
• 2 tablespoons whole black peppercorns
• 2 whole allspice berries
• 12 cloves garlic, peeled
• 2 bay leaves
• 1 tablespoon canola oil
• 2 leeks, rinsed well and thinly sliced
• 1 small yellow onion, diced
• 1-2 celery stalks, diced
• Kosher salt, to taste
• 4 quarts water
• 1 large Idaho potato, peeled and cubed
• 2 carrots, diced
• 1 14.5-ounce can stewed tomatoes
• 1 8-ounce can tomato sauce
• 1 16-ounce jar pickled beets, drained and julienned
• Chopped fresh dill, to taste
• Dark rye bread, for serving (optional)
• Sour cream, for serving (optional)

Instructions Preview

1. Place the dried mushrooms in a medium bowl…
2. Trim and peel the beets, then grate on the…
3. Make a bouquet garni: Place the peppercorn…

…and 6 more steps

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Recipe by: Rie McClenny • From: Tasty