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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 1/2 pounds cubed beef |
1 (2-pound) soup bone |
8 medium beets, peeled and cut into 2- x 1/8-inch strips |
4 medium carrots, scraped and thinly sliced |
6 stalks celery, thinly sliced |
1 medium green pepper, seeded and finely chopped |
1 small cabbage, chopped |
2 medium onions, chopped |
2 teaspoons salt |
1 teaspoon pepper |
1 (8-ounce) carton commercial sour cream |
Directions:
1. Combine beef and soup bone with water to cover in a large stock pot; bring to a boil. Reduce heat; cover and simmer 2 hours.
2. Add next 8 ingredients; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Remove and discard soup bone.
3. Ladle into individual soup bowls; garnish with a dollop of sour cream.
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