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You can substitute beef broth with 12 c. water with beef bouillon cubes; and fresh parsley with 1 tbsp. dried parsley flakes. |
طريقه التحضير |
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Split one onion in half. Clean beets and carrots. Place onion, beets and carrots together in a Dutch oven. |
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Add 11 c. beef broth to the oven. Parboil all mixture. |
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When mixture has brought to a boil, reduce heat to medium. |
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Remove the floating foam with spoon. |
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Simmer for 18 to 20 minutes. |
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When vegetables are soft, remove from heat. |
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Separate onion, carrot and beets. Discard onion. Allow carrot and beets to cool. |
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Meanwhile, peel and slice raw carrot. |
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Add raw carrot, potatoes, cabbage, green pepper, parsley, salt, and remaining 1 c. broth or water. |
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Simmer for 15 to 20 minutes. |
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Add tomato juice and stir well. |
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Simmer for 8 to 10 minutes more. |
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Add the beets and cooked carrot to soup and simmer for 10 to 15 minutes. |
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Add lemon juice and pepper. Serve hot. |
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المقادير
