Name: Russian-Style Vegetable Soup
Prep time: 5 min
Cook time: 5 min
Yield: 6
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 all-purpose flour -; 3/4 cup half-and-half cream -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Russian-Style Vegetable Soup

1. 1 to 1-1/2 pounds beef stew meat, cut into bite-size pieces -

2. 1-1/2 teaspoons salt -

3. 3/4 teaspoon pepper -

4. 7 cups water -

5. 1 medium onion, chopped -

6. 1 tablespoon butter -

7. 8 cups shredded cabbage -

8. 4 cups sliced carrots -

9. 2 celery ribs, sliced -

10. 2 medium potatoes, peeled and cubed -

11. 2 cups chopped tomatoes -

12. 1 cup chopped fresh beets -

13. 1/4 cup minced fresh parsley -

14. 1-1/2 tablespoons vinegar -

15. 2 tablespoons all-purpose flour -

16. 3/4 cup half-and-half cream -

How to cook deliciously - Russian-Style Vegetable Soup

1. Stage

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. Stage

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. Stage

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.