Ingrédients pour Russian Beef And Vegetable Soup
- 2 tablespoons oil
- 1/4 cup all-purpose flour
- 1 1/2 pounds beef stew meat
- 1 large onion
- 4 cups beef broth
- 1 bay leaf
- 1 medium head cabbage
- 2 medium potatoes
- 2 medium carrots
- 2 medium beets
- 2 tablespoons red wine vinegar
- 1/2 cup sour cream
- 2 cups water
- fresh dill to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Russian Beef And Vegetable Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Russian Beef And Vegetable Soup
- Heat 2 tablespoons of oil in a heavy 5-6 quart pot over medium-high heat.
- In a large plastic bag, combine 1.5 lbs beef stew meat and 1/4 cup all-purpose flour. Shake until the beef is evenly coated.
- Add the coated beef to the hot oil in the pot. Cook, stirring frequently, for 4 minutes, or until browned.
- Add 1 large onion, chopped, and sauté for 2-3 minutes until softened.
- Pour in 4 cups beef broth and 2 cups water. Bring to a boil, scraping up any brown bits from the bottom of the pot.
- Add 1 bay leaf. Reduce heat to low, cover, and simmer for 2 hours, or until the beef is very tender.
- Add 1 medium head of cabbage, chopped; 2 medium potatoes, peeled and cubed; 2 medium carrots, peeled and chopped; and 2 medium beets, peeled and diced.
- Cover and simmer for 30 minutes, or until the vegetables are tender.
- Stir in 2 tablespoons of white vinegar.
- Ladle the soup into bowls.
- Garnish with a dollop of sour cream and fresh dill to taste.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
45g
Fat
24g
Carbs
10g
