RUSSIAN BEEF AND VEGETABLE SOUP

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

Time 3h30m

Yield 7 serving(s)

Number Of Ingredients 12

Ingredients

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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