2 tbsp. vegetable oil
2 celery stalks, thinly sliced
2 carrots, thinly sliced
1 onion, diced
1 1/2 lb. beets, peeled & coarsely shredded
2 med. tomatoes
1 (6 oz.) can tomato paste
2 beef flavored bouillon cubes
8 c. water
1/4 c. cider vinegar
3 tbsp. sugar
1 tbsp. salt, optional
1 (8 oz.) container sour cream or plain yogurt

1. In 8 quart pot, in hot vegetable oil, cook celery, carrots and onion until tender, stirring often.

2. Add beets and remaining ingredients except sour cream (or yogurt).

3. Over high heat, heat to boiling.

4. Reduce heat to low, cover and simmer 1 hour.

5. Top each cup with sour cream or yogurt before serving. Makes 10 cups.