Easy Tomato-Beet Soup

1. Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.

2. Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.

3. Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

Cook's Notes:

Use vegetable stock in place of beef stock to make this vegetarian.

Freezes well, but if you halve the recipe, be sure amount of tomatoes is at least twice that of beets. The sugar is essential, otherwise soup will be too bitter.