The Russian Tea Room, New York City
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1/2 cup finely chopped carrots
1 cup finely chopped onion
1 cup finely chopped beets
1 cup finely chopped celery
1 parsnip, finely chopped
1 tablespoon butter
2 cups beef stock
1 cup finely shredded cabbage
1 cup tomato pulp
Salt and pepper
Sour cream, fresh dill (garnish)
Barely cover carrots, onion, beets, celery and parsnip with boiling
a 3-quart pot. Cover pot and allow vegetables to simmer for 20 minutes.
butter, stock, cabbage and tomatoes. Cook, covered, for 15 minutes.
Season with salt and
pepper to taste. Pour soup into bowls. Garnish with
a teaspoonful of sour cream and a
sprinkle of fresh dill.
Makes about 8 cups.
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Russian Tea Room's Beef Stroganov