3.3 lb beef, cubed (shoulder or chuck)
10 cups beef stock
2 large carrots, sliced
3 celery stalks, sliced
1 medium-sized cauliflower, cut into pieces
3 onions, sliced
2 large potatoes, cubed
2 leeks, sliced
3 bay leaves
2 tbsp parsley, chopped tarragon, as desired
salt and pepper to taste
6 cups cooked beets, canned or fresh, diced or sliced
4 cups beet juice
1/4 cup lemon juice
1 tbsp sugar
sour cream, as desired

Simmer beef cubes in beef stock in a tightly covered pan for 1 hour. Skim off the fat, then add the carrots, celery, cauliflower, onions, potatoes, leeks, bay leaves and parsley. Season as desired. Bring to a boil, then simmer for 30 minutes or until the meat and vegetables are tender. Add the beets, beet juice, lemon juice, and sugar and heat thoroughly. Adjust seasonings to taste. Serve hot with a dollop of sour cream.

Serves 20

Nutritional information available from Agriculture and Agri-Food Canada.