Heinemann's Russian Vegetable Soup

10 cups homemade beef stock
1 cup chopped celery
1 1/4 cups chopped onion
1 cup chopped carrots
1 1/4 cups diced canned tomatoes (undrained)
1 1/4 cups crushed tomatoes (undrained)
1 pound ground beef
1 pound (about 5 cups) chopped cabbage
4 cups peeled and diced potatoes (3/4-inch cubes)
1/2 teaspoon black pepper
3 tablespoons sugar
3 to 4 tablespoons cider vinegar
2 tablespoons freshly chopped parsley

In large pot, combine stock, celery, onion, carrot and diced and crushed tomatoes and simmer, uncovered, 1 hour.

While soup cooks, cook the beef until well browned. Drain to remove and fat.

After soup has cooked, add cabbage and beef and cook another hour, skimming top as needed. Add potatoes and cook just until tender, about 20 minutes. Add remaining ingredients, heat through and check seasonings.

Note: This soup tastes best when made with homemade stock. Otherwise, purchase a good-quality beef stock. This is supposed to be a sweet-sour soup; adjust cider vinegar accordingly, to taste.


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