I spent some time last weekend making a recipe from Chantrelle's Staff Meals and by the time I was finished, I was tired of of it. It called for 3# of brisket, 5 or 6 grated raw beets and the end result doesn't seem worth the effort. I was also disappointed (but not surprised) that the beef was so hard. I would think short rib would be better, especially if you were able to chill overnight and remove extra fat.
Anyhow, I was wondering if anyone has a short cut method using (gasp) canned cooked beets. I have good beef or chicken stock and would prefer not to have chunks of meat in the soup. Ideally what I would love to have as a quick go to soup would be beautiful ruby red, sweet and sour, no caraway seeds, good hot or cold. Anny suggestions? Thanks ~