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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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No beets in this one! Adapted from When the Good Cook Gardens. Ingredients:
2 lbs beef chuck, cut in 1-inch cubes |
2 quarts water |
4 teaspoons beef base (or 4 beef bouillon cubes) |
salt (don't add too much, the beef base will be salty) |
pepper |
1 parsnip, peeled and diced |
1 carrot, peeled and diced |
2 leeks, chopped |
2 stalks celery, chopped |
2 medium potatoes, peeled and diced |
1/2 lb sorrel, chopped |
1/2 lb spinach leaves, chopped |
sour cream (to garnish) |
Directions:
1. Place beef in a large pot or Dutch oven.
2. Add water, beef base, salt and pepper.
3. Cover, bring to a boil, and simmer 1 hour.
4. Add parsnips, carrots, leeks, celery and potatoes.
5. Cover and simmer 30 minutes more, or until meat is tender.
6. Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.
7. Taste and add sugar if it's too sour.
8. Ladle into soup bowls and garnish with sour cream.
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