Russian-Style Vegetable Soup |
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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 12 |
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I've always loved to experiment with food and recipes, and the following recipe is no exception. We all enjoy this soup on a cool day because it seems to warm you right up! Ingredients:
1 to 1-1/2 pounds beef stew meat, cut into bite-size pieces |
1-1/2 teaspoons salt |
3/4 teaspoon pepper |
7 cups water |
1 medium onion, chopped |
1 tablespoon butter |
8 cups shredded cabbage |
4 cups sliced carrots |
2 celery ribs, sliced |
2 medium potatoes, peeled and cubed |
2 cups chopped tomatoes |
1 cup chopped fresh beets |
1/4 cup minced fresh parsley |
1-1/2 tablespoons vinegar |
2 tablespoons king arthur unbleached all-purpose flour |
3/4 cup half-and-half cream |
Directions:
1. In a large kettle, combine the stew meat, salt, pepper and water; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender.
3. In a small bowl, combine flour and cream and cream. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened. Yield: 6-8 servings (4 quarts).
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