Borscht, Beet Soup

#467       Comment on this recipe.

Pre-Notes

When Dee would make this soup, she would always give me a bowl, it was so delicous! She said she didn't really have a recipe but gave me the ingredients she would use. This is my version of the soup.

Ingredients

1. 2 T canola oil
2. 1 small onion or leek, diced
3. 2 (32 oz) cartons beef broth, reduced sodium, (8 c)
4. 2 medium potatoes, peeled and diced
5. 1 t salt
6. 1/2 t black pepper
7. 2 big handfuls of fresh dill, chopped, divided
8. 2 (15 oz) cans whole beets, undrained, diced
9. 6 T red wine vinegar
10. 1 c sour cream, room temperature
11. 2 cups ham, diced

Instructions

1. Heat oil in a large stockpot or Dutch oven over medium heat.
2. Saute onion, until softened.
3. Add beef broth, potatoes, salt, pepper, 1/2 of the dill, and the beets.
4. Increase heat, and bring to a boil.
5. Reduce heat and simmer until potatoes are tender.
6. Add ham, simmer until heated through.
7. Add vinegar.
8. Remove two cups of broth, slowly stir into sour cream.
9. Add sour cream mixture back to pot.
10. Add remaining dill and continue to heat until soup is warm, but does not boil
11. Serve immediately.