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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 16 |
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This is one of my favorite soups. It makes good use of the many vegetables that are being harvested this time of year here in North Dakota. Ingredients:
2 pounds meaty beef soup bones |
1 medium onion, chopped |
1 bay leaf |
1 teaspoon salt |
10 whole peppercorns |
6 cups water |
1 medium rutabaga (about 1 pound), diced |
3 cups fresh diced beets (about 1-1/2 pounds) |
2 cups chopped celery |
1 small head cabbage (about 1 pound), shredded |
2-1/2 cups diced carrots (about 1 pound) |
2-1/2 cups diced peeled potatoes (about 1 pound) |
3/4 cup medium pearl barley |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/4 cup vinegar |
sour cream, optional |
fresh dill |
Directions:
1. In a Dutch oven, combine beef bones, onion, bay leaf, salt, peppercorns and water. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Strain broth; discard bones, onion and seasonings. Skim fat and return broth to the kettle. Add rutabaga, beets, celery, cabbage, carrots, potatoes and barley. Return to a boil; reduce heat. Cover and simmer 50 minutes or until vegetables are almost tender and barley is cooked. Stir in tomatoes and vinegar; heat through. Ladle into serving bowls. Top with a dollop of sour cream if desired. Sprinkle with dill. Yield: 16 servings.
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