RUSSIAN BEEF AND VEGETABLE SOUP

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Russian Beef and Vegetable Soup image

I had a surfeit of beets this year and happened to find this recipe in a Woman's Day book of Comfort Food. Haven't tried it yet, but the book was due back at the library, so here goes!

Provided by Linky

Categories     Vegetable

Time 3h30m

Yield 7 serving(s)

Number Of Ingredients 12

2 teaspoons oil
2 tablespoons flour
1 lb beef chuck, cut into 3/4 inch cubes
2 cups red onions, chopped
1 quart beef broth
1 bay leaf
5 cups cabbage, coarsely shredded
1 1/4 lbs red potatoes, cut into 3/4 inch cubes
8 ounces carrots, peeled, thinly sliced
1 lb beet, peeled, cut into 1/2 inch cubes
1/4 cup red wine vinegar
sour cream, chopped fresh dill

Steps:

  • Heat oil in heavy 5 - 6 quart pot over medium high heat.
  • Put flour and beef in a plastic bag; shake to coat.
  • Add to hot oil in pot and cook, stirring often, 4 minutes or until browned.
  • Stir in onions and saute 2-3 minutes until they start to soften.
  • Add beef broth and 2 cups water.
  • Bring to boil, scraping up any brown bits on bottom of pot.
  • Add bay leaf, reduce heat, cover and simmer 2 hours or until beef is tender.
  • Stir in cabbage, potatoes, carrots and beets.
  • Cover, simmer 30 minutes or until vegetables are tender.
  • Stir in vinegar.
  • Ladle into soup bowls. Garnish with sour cream and dill.

Nutrition Facts : Calories 307.9, Fat 13.1, SaturatedFat 4.8, Cholesterol 44.7, Sodium 645.6, Carbohydrate 31.4, Fiber 5.7, Sugar 11.3, Protein 17.1

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