Thursday, July 9, 2009

Russian Vegetable Soup

You want less beef cubes than water so the flavor is nice and light, this lets the flavors of the vegetables shine through.

1-1/2 tsp salt
3/4 tsp pepper
5 c. water
3 or 4 beef bouillon cubes
1 medium onion, chopped
1 Tbsp butter
8 c. shredded cabbage
4 c. sliced carrots
2 celery ribs, sliced
2 medium potatoes, peeled and cubed
2 c. chopped tomatoes
1 can white beans, drained
1 c. chopped fresh beets
1/4 c. minced fresh parsley
1-1/2 Tbsp vinegar
2 Tbsp all-purpose flour
3/4 c. half-and-half cream

In a large soup pot saute onion in butter until tender. Add the water, beef cubes, cabbage, carrots, celery, potatoes, tomatoes, beans, beets, parsley and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender.
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.

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