Ruby red and gorgeous, you can't "beet" this soup.
4 medium (2 cups) beets, peeled, chopped
4 medium (2 cups) carrots, peeled, chopped
1 large (2 cups) onion, chopped
2 medium (2 cups) potatoes, peeled, chopped
2 teaspoons salt
1 teaspoon pepper
1/4 cup chopped dried mixed mushrooms
1 quart (4 cups) beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh dill
2 tablespoons cider vinegar
Sour cream, if desired
Chopped fresh dill, if desired
Melt butter in saucepan over medium heat until sizzling; add beets, carrots, onion, potatoes, salt and pepper. Cook, stirring occasionally, 20 minutes or until vegetables begin to soften.
Add mushrooms, beef broth and tomatoes. Cover; cook 20-25 minutes or until vegetables are tender. Stir in 1/4 cup dill and vinegar.
Top each serving with dollop of sour cream and fresh dill, if desired.
Nutrition Facts (1 serving)
Dietary Fiber: 5g
Recipe #16130©2013Land O'Lakes, Inc.