1 pound fresh beets, about 4 to 6 small
3 quarts water
3-5 teaspoons Wylers beef or chicken granules ( I use this instead of salt )
2 cloves garlic, crushed
2 bay leaves
1 tsp. dried thyme
1 28-ounce can tomatoes, coarsely chopped (or garden fresh)
2 large carrots, sliced 1/2-inch thick (we used my ‘Purple Dragon’ carrots)1 large potato, unpeeled, chopped into large chunks
1 medium onion, chopped
1 green bell pepper, chopped
1 Red head cabbage, about 1 1/2 pounds
1/4 cup to 1/2 cup dark brown sugar – to taste
1/4 cup to 1/2 cup cider vinegar – to taste
Note: If you like, add some in beef roast, chicken, or tender pork. I usually add left overs and wash the fat off so the soup maintains it’s clear, deep red color.
Wash and peel the beets. Cut them into small dice, and put them into a 10 to 12-quart stockpot. Add the water, salt, garlic, bay leaf and thyme.
Cover the stockpot and bring to a boil over high heat. Reduce the heat slightly and simmer about 25 minutes or until the beets are fork tender.
Add the tomatoes, carrots, potato, onion, and bell pepper.
Cut the cabbage into 4 wedges. Then cut them into 1/2-inch thick slices, and add them to the stockpot.
Cover the stockpot, and bring it back to a boil. Turn the heat down slightly, and simmer about 20 minutes or until the vegetables are tender.
Season to taste with brown sugar and cider vinegar and serve with a dollop of Sour Cream if desired.