Beef Soup with Kasha recipe
information
Kasha—buckwheat groats—is a basic ingredient of the Russian diet. It has a very distinctive flavor, so if you have never tasted it before, use it sparingly. Kasha is easy to find in the kosher section of most supermarkets.
The meat in this Russian soup is expensive, so it is usually served separately as an entree with Dill Pickles and Latkes.
The soup is also very suitable for slow-cooking overnight to serve at lunchtime the following day. meat, can be slow-cooked for Sabbath
ingredients
4 pounds beef rib roast, trimmed of fat
3 quarts water
1 teaspoon salt
3 large carrots, split lengthwise
2 white turnips, quartered
2 leeks, trimmed and split lengthwise
3 onions, quartered
2 cloves garlic, crushed
1 bunch fresh parsley
2 cups kasha
3 quarts water
1 teaspoon salt
3 large carrots, split lengthwise
2 white turnips, quartered
2 leeks, trimmed and split lengthwise
3 onions, quartered
2 cloves garlic, crushed
1 bunch fresh parsley
2 cups kasha
method
1. Place the meat in a soup pot along with 2 quarts water. Bring to a boil over high heat, skimming the surface to remove scum.
2. When liquid boils, add remaining ingredients including additional quart of water. Cover pot and reduce heat. Simmer soup at just below boiling point for 3 hours.
3. Remove the meat and cut into serving pieces. Chop the vegetables coarsely. Return meat and vegetables to the pot and reheat. Serve hot.
2. When liquid boils, add remaining ingredients including additional quart of water. Cover pot and reduce heat. Simmer soup at just below boiling point for 3 hours.
3. Remove the meat and cut into serving pieces. Chop the vegetables coarsely. Return meat and vegetables to the pot and reheat. Serve hot.
serving amount
serves 6 to 8
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
