Menu
Russian Borscht Soup Russian Borscht Soup
Russian Potato Salad Russian Potato Salad
German Vegetable Soup German Vegetable Soup
Country Vegetable Soup Country Vegetable Soup
Hearty Vegetable Soup Hearty Vegetable Soup
Cheesy Mixed-Vegetable Soup Cheesy Mixed-Vegetable Soup
Easy Vegetable Soup Easy Vegetable Soup
Creamy Vegetable Soup Creamy Vegetable Soup
Veggie Potato Soup Veggie Potato Soup
Potato and Cabbage Soup Potato and Cabbage Soup
Garden Vegetable & Herb Soup Garden Vegetable & Herb Soup
Cream of Vegetable Soup Cream of Vegetable Soup
Savory Root Vegetable Soup Savory Root Vegetable Soup
Tomato Vegetable Soup Tomato Vegetable Soup
Mixed Vegetable Soup Mixed Vegetable Soup
Garden Vegetable Soup Garden Vegetable Soup
Homemade Italian Vegetable Soup Homemade Italian Vegetable Soup
Beef and Pasta Vegetable Soup Beef and Pasta Vegetable Soup
Vegetable Carrot Soup Vegetable Carrot Soup
Veggie Cheese Soup Veggie Cheese Soup

Russian-Style Vegetable Soup

Add a Review
Test Kitchen Approved
Total Time

Prep: 5 min. Cook: 2 hours 10 min.

Makes

6-8 servings (4 quarts)

Updated: Jun. 27, 2023
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!
Russian-Style Vegetable Soup
Russian-Style Vegetable Soup Recipe photo by Taste of Home
Next Recipe

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

  1. 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. 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. 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.

Nutrition Facts

1 cup: 122 calories, 4g fat (2g saturated fat), 25mg cholesterol, 278mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 8g protein.