Brown ground beef and onion; drain.
Cook chopped cabbage and celery until tender.
Add all ingredients together and simmer a couple of hours.
In large pot or dutch oven, brown beef and onion.
Add all ingredients except parsley.
Bring to boil.
Reduce heat and simmer, covered, for 1 hour.
You may add extra water if you like a thinner soup.
Garnish with parsley to serve.
To make the soup, heat 1 tbsp butter in a large saucepan, add the cabbage and onions and saute for 4-5 mins. Add the potatoes and 4 1/4 cups water then season and stir in the vegetable stock and cumin. Bring to a boil and simmer for 15 mins.
Meanwhile, to make the croutons, heat 2 tbsp butter in a frying pan, add the bread and fry for 4-5 mins, turning, until crisp.
Puree the soup with an immersion blender. Mix in the Parmesan, cream and chili pepper. Divide the soup between 4 bowls and sprinkle with parsley and croutons to serve.
eat; cook the onion, celery, and steak in the melted butter
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Saute the beef, onion and peppers.
Drain and add beans, juice and dry soup mix.
Combine cabbage and beef mixture.
Cook several hours at a slow simmer.
Combine the beef, garlic, onion, fish sauce, sugar, chili pepper and galangal in a large bowl. Cover and refrigerate for 3 hours or overnight.
Trim the spinach stems. Crush the stems with a meat mallet or rolling pin. Chop the leaves coarsely.
Bring 6 cups water to a boil in a large saucepan. Add the spinach and beef mixture. Simmer, uncovered, for 2 mins.
Remove the soup from the heat. Stir in the lemon juice and mint leaves and season to taste.
Melt the butter in a large saucepan over medium heat. Add the potatoes, onions and celery and cook for 3-4 mins. Add the broth and bring to a boil. Reduce heat and simmer for 15-20 mins until the vegetables are tender.
Transfer the mixture to a blender and blend until smooth. Return to the saucepan, stir in the cabbage and caraway and simmer for 10 mins. Season with salt and pepper to taste, divide among four bowls and serve.
Bring beef soup bones and water to a boil in
In a large saucepan, heat broth over medium heat.
Add cabbage and potatoes.
Cover and simmer about 10 minutes until potatoes are tender.
In a large skillet, over medium heat melt butter.
Add leeks and cook until tender.
Stir in flour (into leek mixture) and cook 2-3 minutes.
Add 1 cup half and half to the broth mixture.
Add leek mixture to broth mixture.
Add remaining ingredients.
Stir in remaining 2 cups half and half.
Cook over low heat 10-15 minutes.
Wash cabbage and chop fine.
Chop onion.
Brown beef and onion in skillet.
Put half of cabbage in deep baking dish and cover with ground beef and onion.
Do not add grease.
Put remainder of cabbage on top.
Pour undiluted tomato soup over mixture.
Bake 1 hour, covered, at 325\u00b0.
In a Dutch oven or soup kettle brown meat.
Add all remaining ingredients except parsley; bring to a boil.
Reduce heat and simmer, covered for 1 hour.
Garnish with parsley.
Yield 3 quarts.
If cooking for 2, soup can be frozen in serving size portions to enjoy months later.
Brown beef with onion until brown.
Stir in rice.
Place shredded cabbage in a greased baking dish.
Add beef mixture over the cabbage.
Mix soup, water, sugar and vinegar.
Pour on top. Cover with a lid and bake at 350\u00b0 for 1 hour.
In a heavy, stock sized (4-6 qt) pot (enamled cast iron works well) over medium head, heat olive oil, then add onions. Sautee onions until almost tender (3-5 minutes).
Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.
Add garlic, basil, oregano, sautee 1 minute longer.
Add corned beef, tomato paste, and beef stock.
Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.
Brown beef. Combine all the other ingredients, except parsley. Bring soup to a boil. Reduce heat and simmer for about an hour. Garnish with parsley if desired.
Brown hamburger; drain off fat.
In soup pot add all ingredients and bring to a boil.
Reduce heat; simmer, covered, for 1 hour.
Stir frequently.
Add less water for a thicker soup; add other favorite spices, if desired.
Freezes well.
Saute onion in olive oil slightly.
Add cabbage and cook for a few minutes. Add flour and mix well. Add wine and beef stock. Bring to a boil (boiling gets rid of the alcohol in the wine, but leaves a terrific flavor).
While simmering, add spices. Salt and pepper to taste.
After soup is ready, add kielbasa and cook 15 minutes longer.
In a Dutch oven, brown beef, drain.
Add all remaining ingredients except parsley.
Bring to a boil.
Reduce heat and simmer, covered, for 1 hour.
Garnish with parsley.
*I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.
Brown beef; drain.
In large pot, mix all ingredients.
Bring to boil.
Reduce heat and simmer for 30 minutes or until cabbage is tender.
Makes 3 quarts.
This soup can be frozen for later use.
Shred cabbage and put in bottom of casserole dish.
Combine oil and onion in a Dutch oven, saute until tender and add to ground meat.
Cook until meat begins to brown.
Add rice, soup and water; mix well.
Then pour meat mixture over cabbage.
Do not stir.
Cover with foil.
Bake 1 hour at 350\u00b0.