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Russian Beef and Vegetable Soup

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“I had a surfeit of beets this year and happened to find this recipe in a Woman's Day book of Comfort Food. Haven't tried it yet, but the book was due back at the library, so here goes!”
READY IN:
3hrs 30mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in heavy 5 - 6 quart pot over medium high heat.
  2. Put flour and beef in a plastic bag; shake to coat.
  3. Add to hot oil in pot and cook, stirring often, 4 minutes or until browned.
  4. Stir in onions and saute 2-3 minutes until they start to soften.
  5. Add beef broth and 2 cups water.
  6. Bring to boil, scraping up any brown bits on bottom of pot.
  7. Add bay leaf, reduce heat, cover and simmer 2 hours or until beef is tender.
  8. Stir in cabbage, potatoes, carrots and beets.
  9. Cover, simmer 30 minutes or until vegetables are tender.
  10. Stir in vinegar.
  11. Ladle into soup bowls. Garnish with sour cream and dill.

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