White Russian Vegetable Beef Soup Recipes

MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
• In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
• Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
• Bring to a boil, lower the heat, cover and simmer for about an hour.
• Add water as desired while it cooks.

RUSSIAN-STYLE VEGETABLE SOUP

Steps:

• 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 into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.

SWEET RUSSIAN CABBAGE SOUP

Steps:

• Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
• Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

HOMEMADE VEGETABLE BEEF SOUP

Steps:

• Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
• Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

UKRAINIAN BEETROOT BORSHCH

Steps:

• Gather the ingredients.
• In a stockpot over medium heat, combine beef and water.
• Bring to a boil, reduce heat, and simmer gently for about 30 minutes. Continue to skim top surface to remove any impurities.
• Add onion, carrot, and celery. Tie stock sachet to pot handle and drop into pot.
• Simmer, covered, for 1 hour or until meat falls off the bone, adding water as needed to cover.
• Transfer beef to a bowl and pull meat off bones. Chop into bite-sized pieces and set aside.
• Strain stock into a clean stockpot, pressing on vegetables to obtain maximum flavor. Discard vegetables.
• Gather the ingredients.
• Add beets and carrots to the beef stock and cook, covered, until tender, about 45 minutes.
• Remove vegetables from broth, allow to cool until easy to handle, and then coarsely shred. Set aside.
• Add cabbage, potatoes, and onions to broth. Bring back to a boil and then simmer 20 minutes, covered, or until tender.
• Add shredded beets and carrots, tomato paste, sugar, and salt and pepper to taste. If serving with caraway dumplings, drop batter into soup at this point-they need a total of 10 minutes of cooking.
• Gather the ingredients.
• In a small bowl, whisk together flour, baking powder, salt, and caraway seeds.
• In a separate bowl, whisk together milk, beaten egg, and pepper to taste. Add to flour mixture and blend with a fork until a stiff, sticky batter forms.
• Using a tablespoon or a small cookie scoop, transfer batter to simmering soup, not boiling. Cover and let steam for 5 minutes. Turn dumplings over and steam another 5 minutes, covered.
• Add reserved meat to soup and heat through, or around 5 minutes.
• Serve borshch in warmed bowls with a dollop of sour cream, fresh dill, and a lemon wedge, if desired.

RUSSIAN VEGETABLE SOUP

Steps:

• In a large kettle, cook the meat with salt and pepper until browned.
• In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley, water, 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 milk. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.

WHITE RUSSIAN VEGETABLE BEEF SOUP

Steps:

• Place roast in soup pot with broth and water to cover. Bring to a boil, cover and simmer 1 hour. Add all remaining ingredients except for sour cream; simmer covered for 2 hours.
• Remove from heat and let cool. Remove beef and bone; trim and cube beef and return to pot. Cover.
• Refrigerate for one day before reheating to serve.

VEGETABLE BEEF SOUP

Steps:

• Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

RUSSIAN VEGETABLE SOUP (BORSTCH)

Steps:

• Clean beats and grate them on the largest size grater you have.
• Open beans do not drain.
• In a large pot combine beats, and beans.
• Add ~20 cups of water and bring to boil on high heat.
• Add peppercorns.
• Add bay leaf.
• Lower the heat to medium and cook for about 45 minutes.
• Meanwhile:.
• Clean potatoes and dice them up in small peaces .5 x .5 inch.
• Clean the carrot, quarter it length-wise and thinly slice each strip.
• Add potatoes and carrot to the soup. Continue cooking on medium heat.
• Peel the onions and finely dice them.
• Sauté onions with about 2 tablespoons of oil until they turn nice golden color.
• Add onions to the soup. Continue cooking on medium heat.
• Very thinly slice cabbage and add it to the soup. Cook for another 30-35 minutes or until all the potatoes beats and cabbage are ready. Make sure that the cabbage is not mushy and overcooked.
• Turn off the heat.
• This step is entirely to the individual taste (you may add any of the ingredients as you see fit):.
• Add lemon juice and Mrs. Dash. Stir well.
• Add sugar and Salt to taste. Instead of sugar I sometimes use Splenda about 3 little bags. The soup should have a hint of sweet and sour flavor.
• If the soup is too thick add more boiling water or stock.
• Optional:.
• I like to add about ½ teaspoon of hot sauce or Tabasco and ½ of tablespoon of ground cumin. This adds a lot of flavor.
• The soup actually tastes even better when reheated the next day.