RFCJ RECIPE ARCHIVE
Posted by : Lita Vegetable Soup Russian - meat
Substance and authority are words to describe Jewish soups. Why else would chicken soup be called Jewish medicine? No insipid bouillons or consommés for us hearty eaters! Try this Russian-style vegetable soup with a Russian rye bread at Hanukkah. Prep time: 135 min Servings: 8 3 carrots 2 medium white potatos 1 sweet potato 2 lbs top rib beef, cut in stewing pieces 1 package dried mushroom, or 1 cup freshly sliced mushrooms 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. Serves 8-10. Calories from protein:46% Calories from carbohydrates:37% Calories from fat:14% SOURCE: The Jewish Holiday Kitchen, authored by Joan Nathan. Copyright by Schocken Books Inc. (New York). Reprinted with permission.
