Title: Russian-Style Vegetable Soup
Categories: Soup Ethnic
Yield: 4 Quarts
| 1 1/2 | lb | Beef stew meat, cut into bite-size pieces |
| 1 1/2 | ts | Salt |
| 3/4 | ts | Pepper |
| 7 | c | Water |
| 1 | md | Onion, chopped |
| 1 | tb | Butter or margarine |
| 8 | c | Shredded cabbage |
| 4 | c | Sliced carrots |
| 2 | | Celery ribs, sliced |
| 2 | md | Potatoes, peeled and cubed |
| 2 | c | Chopped tomatoes |
| 1 | c | Chopped fresh beets |
| 1/4 | c | Minced fresh parsley |
| 1 1/2 | tb | Vinegar |
| 2 | tb | Flour |
| 3/4 | c | Light 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.