This was my favorite that my Mother made.
- 3 lb Chuck roast cut up small
- Carrots, celery, cut in chunks
- 1 clove garlic
- 1 onion
- 8 oz sour ceam
- 1 bay laf
- 2 Beef boullion - Matter of taste
- 2 cans of tomatoe juice 1 qt and 14 oz
- 1 T parsley
Preparation time 15mins
Cooking time 17mins
Take all fat off chuck roast chunks
Add 12 C water to cover and go over meat
Boil and Skim water of fat
Turn down the water and add vegetables
Cook Low 1 1/2 hr till tender
When vegetables are tender take out of pot, throw away the bay leaf.
Let vegetables cool
In the blender add sour cream and add little tomatoe juice, then add vegetables and blend good. Add ladle of soup and blend well and slowly add more soup and blend. When mixture feels warm slowly pour into hot soup, then add rest of tomatoe juice
Bring to boil and then turn off.
Cook rice as directed
I usually pour the soup over cold rice. Amatter of preference.