Beef vegetable Soup Recipe
Ingredients
| 1 pound beef stew meat, cut in 1/2 inch cubes | ||
| All purpose flour | 3 Tablespoon | |
| Lard | 2 Tablespoon | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| 1/4 cup chopped celery leaves | ||
| Bay leaves | 2 | |
| Garlic | 1 Clove (5gm), crushed | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Cabbage | 3 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs), sliced | |
| 1 cup sliced parsnips or diced turnips | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Salt | 2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Thoroughly coat beef cubes with flour.
In a large saucepan or Dutch oven melt lard.
Brown beef cubes in lard.
Stir in parsley,celery leaves,bay leaves, crushed garlic, and thyme.
Cook and stir meat-vegetable mixture for 5 minutes.
Stir in 5 cups water.
Cover and simmer 30 minutes.
Add cabbage, carrots, parsnips or turnips, onion, salt, paprika, and pepper.
Cover and simmer till meat and vegetables are tender, about 1 1/2 hours, skimming fat from surface and stirring occasionally.
Remove bay leaves.
In a large saucepan or Dutch oven melt lard.
Brown beef cubes in lard.
Stir in parsley,celery leaves,bay leaves, crushed garlic, and thyme.
Cook and stir meat-vegetable mixture for 5 minutes.
Stir in 5 cups water.
Cover and simmer 30 minutes.
Add cabbage, carrots, parsnips or turnips, onion, salt, paprika, and pepper.
Cover and simmer till meat and vegetables are tender, about 1 1/2 hours, skimming fat from surface and stirring occasionally.
Remove bay leaves.
Chef
