Russian Vegetable Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1 lb lean ground turkey
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon pepper
- 7 cups water
- 1 medium onion, chopped
- 1 tablespoon Smart Balance butter spread
- 8 cups cabbage, shredded
- 4 cups carrots, sliced
- 2 celery ribs, sliced
- 2 medium potatoes, peeled and cubed
- 1 (14 1/2 ounce) can diced tomatoes
- 1 cup beet, chopped fresh
- 1⁄4 cup fresh parsley
- 1 1⁄2 tablespoons vinegar
- 2 tablespoons all-purpose flour
- 3⁄4 cup nonfat milk (or half and half)
directions
- In a large kettle, cook the meat with salt and pepper until browned.
- In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley, water, and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender.
- In a small bowl, combine flour and milk. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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