Heinemann’s Russian Vegetable Soup

Ingredients:

10 c. homemade beef stock

1 c. chopped celery

1 ¼ c. chopped onion

1 c. chopped carrots

1 ¼ c. diced canned tomatoes (undrained)

1 ¼ c. crushed tomatoes (undrained)

1 lb. ground beef

1 lb. (about 5 c.) chopped cabbage

4 c. peeled and diced potatoes (¾-inch cubes)

½ t. black pepper

3T. sugar

3-4 T. cider vinegar (This is a sweet-sour soup; adjust cider vinegar to taste.)

2 T. freshly chopped parsley

Directions:

In large pot, combine stock, celery, onion, carrot and diced and crushed tomatoes and simmer, uncovered, 1 hr.

While soup cooks, cook the beef until well browned. Drain to remove fat.

After soup has cooked, add cabbage and beef and cook another hr., skimming top as needed. Add potatoes and cook just until tender, about 20 min. Add remaining ingredients, heat through and check seasonings.

8-10 servings.

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