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Russian-Style Vegetable Soup

I've always loved to experiment with food and recipes, and the following recipe is no exception. We all enjoy this soup on a cool day because it seems to warm you right up!

12-16 ServingsPrep: 5 min. Cook: 2 hours 10 min.

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

Directions

In a large kettle, combine the stew meat, salt, pepper and water;
bring to a boil. Reduce heat; cover and simmer for 1 hour.
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.
In a small bowl, combine flour and cream and cream. Gradually stir

2 of 2

Russian-Style Vegetable Soup (continued)

Directions (continued)

into soup. Bring to a boil, cook and stir for 2 minutes or until
thickened. Yield: 6-8 servings (4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 122 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 278 mg sodium, 14 g carbohydrate, 3 g fiber, 8 g protein.