White Russian Vegetable Soup Recipe

• 2 c. diced beets
• 4 c. shredded cabbage
• 2 lbs. stew meat, cut in 2" - 3/4" cubes
• 2 lg. onions, diced
• 3 1/2 c. tomatoes
• 8 c. beef bouillon
• 3/4 c. fresh lemon juice
• 6 garlic cloves, chopped
• 1/4 c. minced parsley
• 1 sm. bay leaf, crumbled
• 1 teaspoon paprika
• 3 tbsp. sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• Lowfat sour cream

1. Cover stew meat with 8 c. of beef bouillon.
2. Bring to a boil, turn back heat, cover and simmer for 1 hour.
3. Add in vegetables, lemon juice and seasonings.
4. Continue to cook for 1 more hour.
5. Adjust seasonings.
6. Serve with a generous spoonful of lowfat sour cream per serving.
7. Yield: 12 c..

beets, cabbage, stew meat, onions, tomatoes, beef bouillon, lemon juice, garlic, parsley, bay leaf, paprika, sugar, salt, pepper, sour cream

Taken from cookeatshare.com/recipes/white-russian-vegetable-soup-13480 (may not work)