Recipe by Dave of Tucson
Mom used to make this when I was living at home. Kind of reminds me of mashed potatoes and gravy. She told me it was called "Zhapashka" but I can't verify. Maybe someone else can help.
Top Review by Gerry
Potato soup is a long time favourite at our house. Have added a good number of potato soup recipes to our family cookbook over the years - none have had the beef soup base. Have to admit I really hesitated and kept thinking chicken for the base! But followed through - the result unlike the potato soups I've made - you just can't go wrong with anything that tastes like mashed potatoes and gravy! Can't verify zhapashka either but what ever the name - it is a great tasting soup and one that will be seeing repeats at our house. Thank you for sharing your mom's recipe. Made for My-3-Chefs.
- 6 medium potatoes, peeled cut into 1 inch cubes
- 3 stalks celery, sliced
- 1 large onion, diced coarsely
- 3 tablespoons flour
- 6 beef bouillon cubes
- 1⁄4 teaspoon black pepper
- 2 tablespoons cooking oil
Directions See How It's Made
- In a 6 quart pot add potatoes and celery plus enough water to cover plus add enough to fill 1/2 of the space to the top of the pot.
- Bring to a boil and simmer until potatoes are soft.
- In the meantime in a skillet brown the onion in oil until they are medium brown in color.
- Add the flour to the browned onions and stir for about 1 minute.
- Add the bullion cubes.
- Add enough potato water from the pot to cover the mixture, stir well.
- Pour the onion mixture back into the pot.
- Add water to within 1 inch of the top of the pot.
- Add black pepper plus extra to taste.
- Bring to a boil.
- Simmer for 30 minutes.