I love the flavor of the tartness and also the creaminess that the sour cream adds.
8 to 10 cups water
Beets, a bunch (usually 3 to 4), pared and cut into chunks
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
**(Meatless version---You don't have to use meat if you don't want too. Instead of water alone, use a large container (32 oz.) of chicken
broth. Pour over all the veggies that have been cut up and add enough water to cover the vegetables plus about an inch or two
above them. Cook as directed. It really tastes just as good. In fact, the pictures that I have here are of the meatless version.)
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 two teaspoons of salt and bring to a boil. Then turn down the heat to medium and cover and let simmer for another 30 minutes.
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.