Description Edit

Contributed by Catsrecipes Y-Group

  • Source: Come Into the Kitchen
  • Makes 6 to 8 servings

Ingredients Edit

Directions Edit

  1. Place beef and cold beef bouillon in deep kettle.
  2. Add salt and pepper to taste and bay leaf.
  3. Bring to a boil, and skim.
  4. Simmer covered, for about 30 minutes.
  5. In another pan, melt butter and saute in it onion, carrots, beets, cabbage and parsley for 3 minutes.
  6. Add tomato sauce and vinegar and simmer over low heat for 10 minutes.
  7. Add to soup with potatoes.
  8. Simmer, covered, for about 1 hour or until meat is tender.
  9. Skim when needed.
  10. Correct seasonings.
  11. Remove beef to platter, slice and serve separately.
  12. Serve with sour cream.

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