Chunky Beet, Potato And Beef Soup

• 2 teaspoons olive oil
• 6 scallions, thinly sliced
• 4 garlic cloves, minced
• 2 1/2 lbs beets, peeled and cut into 1/2 inch cubes
• 3/4 lb potato, peeled and cut into 1/2 inch cubes
• 2 carrots, thinly sliced
• 1/4 cup red wine vinegar
• 4 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 lb beef sirloin, cut into 1/4 inch chunks
• 1/4 cup sour cream

1. In a large saucepan, heat the oil over moderate heat.
2. Add the scallion and garlic and saute for two minutes or until the scallions are tender.
3. Add the beets, potatoes, carrots, vinegar, sugar, salt, pepper and 4 1/2 cups of water.
4. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes or until the beets and potatoes are tender.
5. Add the beef and cook for three minutes or until just cooked through.
6. Serve topped with a dollop of sour cream.

olive oil, scallions, garlic, beets, potato, carrots, red wine vinegar, sugar, salt, pepper, beef sirloin, sour cream

Taken from www.food.com/recipe/chunky-beet-potato-and-beef-soup-184493 (may not work)