RUSSIAN
MEAT & VEGETABLE SOUP
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3 carrots
2 medium white potatoes
1 sweet potato
4 quarts water
2 pounds top rib, cut in stewing pieces
1 package dry mushrooms or 1 cup freshly sliced mushrooms
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½ cup lima beans
½ cup green split peas
½ cup large whole barley
½ pound fresh string beans, diced
4 ribs celery, diced
Salt and pepper to taste.
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- Grate the carrots, white potatoes, and
sweet potato on the large holes of a grater, or use the grating or steel
blade of a food processor.
- Bring the water to a boil and add all
ingredients. Cover and simmer about 2 hours, stirring occasionally. If,
when finished, you prefer a thinner soup, add more water.
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GOOD
APPETITE!
Source:
The Jewish Holiday Kitchen by Joan Nathan
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FOOD