My Granny's Old School Russian Beef Stew Recipe | By Victoria Paikin
Russian Beef and Vegetable Soup
Jan 2, 2012
If the color of this soup doesn't catch your attention, then the taste will—with beef chuck simmered for hours in beef broth, then cooked with red beets, cabbage, potatoes and carrots.
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Prep Time: 0 hours 30
Total Time: 3 hours 0
2 tbsp. all-purpose flour
beef chuck cubes for stew
chopped red onions
can 99% fat-free lower-sodium beef broth
small bay leaf
coarsely shredded cabbage
1 1/4 lb. small red potatoes
1/4 c. red wine vinegar
Garnish: reduced-fat sour cream, chopped fresh dill
- Heat oil in a heavy 5- to 6-qt pot over medium-high heat. Put flour and beef in a plastic bag; shake to coat beef. Add to pot and cook, stirring often, 4 minutes or until browned.
- Stir in onions and sauté 2 to 3 minutes until they start to soften. Add beef broth and 2 cups water. Bring to a boil, scraping up any brown bits on bottom of pot. Add bay leaf. Reduce heat, cover and simmer 2 hours or until beef is tender.
- Stir in cabbage, potatoes, carrots and beets. Cover; simmer 30 minutes or until vegetables are tender. Stir in vinegar.
- Ladle into soup bowls. Garnish with sour cream and dill.
Video: Russian Beef Soup Recipe | Solyanka | Солянка мясная сборная russian food
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Date: 06.12.2018, 14:49 / Views: 94142