Meal Zeal

January 1, 2011

Russian Vegetable Soup

Filed under: Uncategorized — jenseyt @ 9:39 am

from The Jewish Holiday Kitchen by Joan Nathan

  • 3 carrots
  • 2 medium white potatos
  • 1 sweet potato
  • 2 lbs top rib beef (or a higher-fat cut?), cut into stewing pieces
  • 1 package dried mushroom
  • 1/2 cup lima beans
  • 1/2 cup green split peas
  • 1/2 cup large whole barley
  • 1/2 lb fresh green beans, diced
  • 4 stalks celery, diced
  • salt and freshly ground pepper, to taste
  1. Grate carrots, white potatoes and sweet potato on the large holes of a grater, or use the grating or steel blade of a food processor.
  2. Bring 4 quarts water to a boil and add all ingredients.
  3. Cover and simmer about 2 hours, stirring occasionally. If, when finished, you prefer a thinner soup, add more water.



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