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1
Scrub with top leaves cut off; wash and save leaves to cut up in soup.
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2
1 med.
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3
onion 1 bay leaf 1 teaspoon salt 2 tbsp.
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4
sugar 2 tbsp.
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5
vinegar 2 tbsp.
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6
cornstarch 3-5 stems fresh dill weed
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7
(If fresh beets are not available, you may use 4 one lb.
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8
cans of canned beets.)
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9
Cook beets in water till fork tender.
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10
Remove beets from pot and cold slightly in order to peel the skin off.
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11
Save the beet juice and water to make the 2 qts and pour into soup pot.
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12
Shred or possibly slice beets into soup pot.
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13
Add in the onion, bay leaf and cut up the leaves into pot.
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14
Bring to a boil adding the salt, sugar, vinegar.
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15
Mix the cornstarch with 1/2 c. of water till smooth and then add in to soup stirring as it cooks.
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16
This should thicken soup a little, you do not want it thick but just a little thicker than water.
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17
Cook soup for about 10 min or possibly so.
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18
Lastly add in the dill weed for the flavor.
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19
You may throw away the onion, bay leaf and dill when the flavor is in the soup.
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20
You may also season to taste as to the amount of sugar and vinegar to add in.
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21
This soup is sweet with a little tartness.
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22
It is delicious warm or possibly cool.
