Russian-Style Vegetable Soup

• 1 to 1-1/2 pounds beef stew meat, cut into bite-size pieces
• 1-1/2 teaspoons salt
• 3/4 teaspoon pepper
• 7 cups water
• 1 medium onion, chopped
• 1 tablespoon butter
• 8 cups shredded cabbage
• 4 cups sliced carrots
• 2 celery ribs, sliced
• 2 medium potatoes, peeled and cubed
• 2 cups chopped tomatoes
• 1 cup chopped fresh beets
• 1/4 cup minced fresh parsley
• 1-1/2 tablespoons vinegar
• 2 tablespoons all-purpose flour
• 3/4 cup half-and-half cream

1. In a large kettle, combine the stew meat, salt, pepper and water; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender.
3. In a small bowl, combine flour and cream and cream. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.

beef stew meat, salt, pepper, water, onion, butter, cabbage, carrots, celery, potatoes, tomatoes, fresh beets, fresh parsley, vinegar, flour, cream

Taken from www.tasteofhome.com/recipes/russian-style-vegetable-soup/ (may not work)