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Title: Russian-Style Vegetable Soup
Categories: Soup Ethnic
Yield: 4 Quarts

1 1/2lbBeef stew meat, cut into bite-size pieces
1 1/2tsSalt
1mdOnion, chopped
1tbButter or margarine
8cShredded cabbage
4cSliced carrots
2 Celery ribs, sliced
2mdPotatoes, peeled and cubed
2cChopped tomatoes
1cChopped fresh beets
1/4cMinced fresh parsley
1 1/2tbVinegar
3/4cLight cream

In a large kettle, combine stew meat, salt, pepper and water. Bring to a boil. Reduce heat, cover and simmer for 1 hour. In a small saucepan, saute onion in butter until tender. Add to kettle. Add cabbage, carrots, celery, potatoes, tomatoes, beets, parsley and vinegar. Bring to a boil. Reduce heat and simmer for about an hour or until vegetables are tender. In a small bowl, mix flour and cream. Stir into soup and heat through. Serves 8.