Latvian Beet Soup

== Description ==
Serves 8 - 12
== Ingredients ==
* 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 oz per serving)
== Directions ==
# 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 (cubes about ½ to 1 inch in diameter).
# Put about 2 - 2½ quarts of water into large pot.
# Add bouillon 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!.
Category:Beet Soup Recipes
Category:Hard-boiled egg Recipes
Category:Latvian Soups
Category:Potato Recipes
Category:Recipes that need photos
Category:Rice Recipes
Category:Rolled oats Recipes