This Christmas Eve Soup has been part of my family’s tradition from as far back as I can remember. Every year my mom would make a big batch for sharing at work and gatherings. We always had a bowl of this warming soup to hold us over until our late night dinner on Christmas Eve. When my brother, sister and I were little we started calling it “Christmas Soup” because of the traditional red, white and green coloring and it’s remained a family tradition ever since. 🎅❤️
- 1 Lbs. Beef
- 3 Large Beets
- 1 Sweet Onion
- 8-10 cups of water
- 3 Beef Bullion Cubes
- 3 Bay Leaves
- 1 Tbsp. Garlic
- 1 Tbsp. Oil
- Salt & Pepper
- Sour Cream
- Fresh Parsley (or green onion/chives)
Christmas Eve Soup Preparation
- Start by trimming up and cubing your beef.
- Slice up onions and cut up beets. We always make match stick pieces.
- In a large stock pot heat up the oil.
- Season the beef with garlic, salt & pepper.
- Lightly brown up beef and onion.
- Add the beets, bullion cubes, bay leaves and 8 cups of water.
- Cook on a low simmer for about 40 minutes. Until beets are tender. This will vary depending on the size of the beet slices.
- Adjust any seasoning/water as needed and remove the bay leaves.
- Next it’s time garnish. Add your soup to serving bowls, place a dollop of sour cream onto and garnish with parsley. This is how my mom would serve it and where the red, white and green color combo comes in.
Sorry for the lack of pics. I tried to take some quick pics before dinner but the low lighting didn’t work so well and I couldn’t capture the true beautiful color of the soup. 🙁
Merry Christmas 🎅