Soup of the Day... Russian Vegetable Soup... Two Versions!

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Russian Vegetable Soup

Found on puttingupwiththeturnbulls

one 2-pound cabbage, halved lengthwise, cored, and cut into 1-inch thick wedges 

2 medium carrots, peeled and cut into 1/4″ slices 

2 ribs celery, cut into 1/2″ thick slices 

3 medium turnips (12 ounces), peeled and cut into 1″ cubes 

8 cups beef stock, divided OR you can use chicken stock 

One 6 ounce can tomato paste 

1 teaspoon kosher salt, plus more if needed 

freshly ground black pepper 

3 tablespoons vegetable oil 

2 medium onions, peeled, halved lengthwise, and cut into 1/4″ thick slices 

1 large garlic clove, finely chopped 

1 large russet potato (12 ounces), peeled and cut into 1″ cubes 

Makes abt 7 quarts 

In a large stainless steel stockpot add cabbage, carrots, celery, turnips, and 6 cups of the stock.

Bring to a simmer, then mix in the tomato paste, 1 teaspoon salt, and some freshly ground pepper. Let it cook, uncovered, until the vegetables are very tender, for about 1-1/2 hours. Meanwhile, heat the oil in a saucepan. Once it’s hot, add the onions and sauté until tender approximately 3 to 4 minutes. Add the garlic and sauté for an additional minute or two. Remove from heat and set aside. After the vegetables have simmered in the stockpot for 1-1/2 hours, add the onion mixture and the cubed potatoes. Pour in the remaining 2 cups stock. The vegetables should be submerged. Note: if there isn’t enough liquid to cover the vegetables, add 1 to 2 cups water to cover them. Cook until the potatoes are just tender but not breaking up, about 30 minutes. Season soup to taste with additional salt and pepper. Ladle the hot soup into the sterilized jars, leaving 1″ headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Process quarts for 90 mins at 10 lbs of pressure, pints for 75 mins at 10 lbs of pressure. 

Serve the soup with a dollop of sour cream or freshly grated sharp cheese, and a some chopped dill.

Russian-Style Vegetable Soup 

Recipe Found on tasteofhome

Make 4 quarts 

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 or beef broth 

1 medium onion, chopped 

8 cups shredded cabbage 

4 cups sliced carrots

 2 celery ribs, sliced 

2 medium potatoes, peeled and cubed, 1/2" to 1" cubes works best 

2 cups chopped tomatoes 

1 cup chopped fresh beets, 1/2" to 1" cubes works best 

1/4 cup minced fresh parsley 

1-1/2 tablespoons vinegar

For Serving Add - 

2 tablespoons all-purpose flour

3/4 cup half-and-half cream 

Remove as much fat from stew meat as you can. Add to pan with a bit of oil brown stew meat, set on paper towels to drain.

In a large pot, combine the stew meat, salt, pepper, water, and rest of ingredients. Heat to boiling and simmer for 30 mins. You can leave the cabbage out and add to jars as you are filling them. Just divide the cabbage up equally in the bottom of 4 quart jars. NOTE: The parsley will get really strong in the jars.....you can omit and add when you heat up the soup or cut it back to just a tablespoon or two. Fill jars with soup mix to 1 inch headspace and process for 90 mins at 10 lbs of pressure. 

TO SERVE: In a small bowl, combine flour and cream and combine. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened. Add in parsley if you left it out of the recipe. Only need about 2 tsp per quart.

Tomorrow's Soup of the Day... Savory Carrot Fennel Soup

Share this post