- 2 (14.5 ounce) cans fire-roasted diced tomatoes, drained
- 1 (15 ounce) can whole beets, drained
- 1 (6 ounce) can tomato paste
- 26 ounces beef stock, divided
- 1 tablespoon white sugar, or more to taste
- 1/2 teaspoon dried dill weed
- 3 drops hot pepper sauce, or more to taste (optional)
- salt and ground black pepper to taste
- Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
- Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
- Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.