| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Russian |
Soups, Ethnic, Russian |
12 |
Servings |
INGREDIENTS
| 2 |
|
Medium onions, thinly sliced |
| 2 |
tb |
Bacon fat |
| 2 |
|
Cans condensed beef broth |
|
|
(10 1/2 oz.) |
| 2 |
|
Soup cans water |
| 1 |
|
Small head green cabbage |
|
|
Coarsely shredded(5 cups) |
| 2 |
|
Carrots, sliced |
| 2 |
|
Medium potatoes,cubed |
| 1 |
|
Stalk celery(with leaves), |
|
|
Sliced |
| 2 |
|
Tomatoes, cut up |
| 1 |
ts |
Salt |
|
|
Freshly ground pepper to tae |
|
|
Dairy sour cream |
|
|
Dillweed |
INSTRUCTIONS
Cook and stir onion in bacon fat in Dutch oven until tender. Add beef
broth, water, cabbage, carrots, potatoes and celery. Heat to boiling;
reduce heat. Cover and simmer until vegetables are tender, about 20
minutes. Stir in tomatoes, salt and pepper. Simmer uncovered about 10
minutes. Top each serving with sour cream; garnish with dill. formatted by
Millie Ellis Feb'98
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Oct 31, 1998
A Message from our Provider:
“Jesus: He’s holding your atoms together”