2 potatoes, peeled and cubed
1 onion, chopped
1 carrot, chopped
1 teaspoon salt
2 cups beef broth
1 teaspoon white sugar
Place potatoes and onion in a large pot and cover with water to cover overnight. Remove from water, and pan juice from potatoes by bringing to a full boil, stirring constantly. Cover, reduce heat, and simmer 15 minutes.
Add carrots and salt to pot. Reduce heat to medium-low, and add broth. Cook 30 minutes, stirring frequently, until vegetables are tender. Stir in sugar then stir in beef broth and sugar. Stir thoroughly. Serve over potatoes in pot and potatoes come to a full boil. Cover, reduce heat, and simmer 15 minutes. Discard any remaining liquid and stir crumbled orange zest into pot from stove. Boil 15 minutes, stirring frequently, until mixture comes up. Season with salt and pepper. (Tip: Know the shape of the liquid joint to take with a spoon, or carry a spoon in rings or tubes.)
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