Beef Soup with Kasha
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
Instructions
- 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.
- 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.
- Remove the meat and cut into serving pieces. Chop the vegetables coarsely. Return meat and vegetables to the pot and reheat. Serve hot.
Calories: 447 kcal
Carbohydrates: 15 g
Protein: 44 g
Fat: 23g
Saturated Fat: 10 g
Cholesterol: 130 mg
Sodium: 611 mg
Potassium: 1102 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 5591 IU
Vitamin C: 18 mg
Calcium: 86 mg
Iron: 6 mg