Russian Vegetable Soup

By adventurefamily5

Soup adapted from a book called Sunday Soup by Betty Rosbottom
To see more recipes and more detail about this one, visit my blog: www.TammyDishesIt.com

Ingredients

• 2 lb cabbage, cored and coarsely chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 3 medium turnips, peeled and cut into 1 inch cubes
• 8 cups beef stock, divided
• 1 6-oz can tomato paste
• 1 tsp sea salt
• Pepper
• 3 Tbsp vegetable oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1-2 large potatoes, peeled and chopped into 1-inch cubes (optional)
• 1 c sour cream (optional)
• 1/3 c chopped fresh dill (optional)

Preparation

Step 1

Place 6 cups of beef stock in large pot (I used 2 32-oz cartons of Swanson Low Sodium Beef Broth, reserving 2 cups). Bring to a simmer, whisk in tomato paste. Add cabbage, carrots, celery and turnips. Add salt and pepper to taste. Simmer uncovered, until veggies are tender, about 1.5 hours. Enjoy smells of kitchen!

Heat oil in skillet, sauté onions 3-4 minutes, adding garlic in last minute or two. Add to soup.

At this point, you can add the remaining 2 cups of broth and the potatoes, and 1-2 cups of water if you need more liquid. Simmer until just tender, about 30 minutes. Taste soup and salt to taste. At this point the soup can be cooled and stored for up to 2 days.

Serve soup garnished with sour cream and dill. Goes great with crusty bread.