Ingredients
1 package dehydrated vegetable soup
1 pound beef-stew-type beef, cut into small pieces
5 or 6 leftover beets
2 teaspoons dried dill weed, or 1/2 teaspoon fresh dill, or 1 teaspoon dill seed
Dollops of sour cream
1 boiled potato per person
Preparation
Make the vegetable soup using twice the amount of water called for. Simmer the beef in the soup for 1 1/2 to 2 hours, or until it is very tender. Add the beets and dill and cook for 10 minutes more. Serve with sour cream on top. A boiled potato in each bowl makes this a whole meal.
