1 1/2 lb 2 lb 4 cups 2 1/2 cup 1 1 cup 1 lb 2 leeks 2 2 tbsp 1/2 to 1 tsp 1/4 tsp 1 1/2 tbsp 1 tbsp 1 tbsp 1 1/2 tsp

beet root, pared and cut into 1/2 inch cubes bison round steak, cut in 1/4 to 1/2 inch cubes chicken or vegetable stock carrots, scraped and diced diced celery small cauliflower, cut into spoon size florets onion, diced finely potatoes, peeled and cut into 1/2 inch cubes white part only, split and sliced thinly bay leaves fresh parsley, chopped finely salt ground black pepper lemon juice red wine vinegar sugar Worcestershire Sauce Gravy/sauce thickener, as required (optional) Sour cream (optional)

• Put cubed beet root in a medium size pot. Top with just enough water to cover and bring to a boil. Reduce heat, cover and cook until tender/firm, about 15 to 20 minutes. Remove from burner, add 1 cup water. Set aside.
  
• To a separate 5 to 6 quart pot, add the stock and cubed bison meat. Bring to a boil, reduce to simmer, cover and cook for 1 hour.
  
• Add carrots, celery, cauliflower, onions, potatoes, leeks, bay leaves, parsley, salt and pepper. Bring to a boil, reduce to simmer, cover and cook for another ½ hour or until potatoes are tender/firm. Stir occasionally.
  
• Add set aside beet root and water, lemon juice, vinegar, sugar and Worcestershire Sauce. Bring to a slight boil. Adjust consistency with gravy/sauce thickener if desired.
• Adjust salt and pepper to taste. Serve each portion with a dollop of sour cream if so desired.