1 lb Lean beef in 1/2 inch cubes
2 cn Beef broth
Water * 6 oz Tomato paste
1 t Salt
1/2 ts White pepper
1/2 ts Black pepper
1 tb Vegetable oil
3 lg Garlic cloves,minced
2 lg Onions sliced (2 cups)
4 c Coarsely shredded beets
4 c Coarsely shredded cabbage
2 c Coarsley shredded carrots
1 1/2 c Thinly sliced celery
1/4 c Minced fresh parsley OR
2 tb Dried parsley flakes
1 1/2 ts Dried dillweed
1 t Dill seed
1 t Celery seed
2 Bay leaves
1 1/2 ts Sugar
Servings: 12 Fresh lemon juice** *Add enough water to beef broth to make 12 cups liquid. **Use 2 to 4 tablespoons of lemon juice or to taste. 1. Brown beef quickly and transfer to a very large
soup kettle. 2. Add broth and water, tomato paste, salt, white and
black pepper. Bring to boil, reduce heat, cover and simmer for 1 1/2 hours. 3. In skillet, heat oil, add garlic and onions and
saute for 5 minutes. When meat is done, add to soup kettle with remaining ingredients. Bring back to boil, reduce heat, simmer uncovered for 45 minutes or until vegetables are tender. Discard bay leaves before serving. NOTE: The flavor of this soup improves with reheating. This is a large recipe and leftovers can be frozen. Offer plain yogurt as a topping, unless this is to be a kosher meal, and serve with pumpernickel or rye bread or rolls. Posted by Sheila Exner. Posted by Fred Peters.