Beef Vegetable Soup

This recipe was given to my by my husband’s Russian grandmother. I’m not exactly sure where she got it, but it is a very common and tasty soup that could be found anywhere in Russia. It can be changed to suit your taste or to use up those veggies you have in your fridge.

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Ingredients:

  • 1 pound chunk of beef (a chuck or shoulder would work great)
  • 2 bay leaves
  • 3 potatoes, diced into cubes
  • 3 carrots, grated
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 large bell pepper, diced
  • 3 stalks celery, chopped
  • 1 large can diced tomatoes
  • salt and pepper to taste
  • sour cream
  • dill

Directions:

  1.  In  a large stock pot, place your meat and bay leaves and cover with water by at least 2 inches. Bring to a boil and turn the heat to low. Let it simmer for an hour. When the meat is cooked, take out of the broth and set aside on a plate. Discard the leaves. When the meat cools a little, shred or cut into small pieces.
  2. Add all the vegetables to the broth except the can of tomatoes. Bring back up to a boil. When veggies are tender, add in the can of tomatoes and shredded meat. Let simmer together for 5 minutes.
  3. Garnish each bowl of soup with a dollop of sour cream and a sprinkling of dried dill.

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