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Russian-Style Vegetable Soup

 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 King Arthur Unbleached 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).
Nutritional 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.