Ingredients

　　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

　　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.

　　How to Repair Food, Third Edition