Karl ratzsch's beef vegetable soup

Yield: 1 Servings

Measure Ingredient
½ cup Quick-cooking barley; (uncooked)
5 cups Water
2 tablespoons Butter
½ cup Chopped celery
½ \N Chopped Spanish onion
½ cup Chopped carrot
½ cup Peeled and chopped parsnip
1 cup Chopped cabbage
½ cup Fresh or frozen corn
½ cup Peeled and chopped rutabaga
¼ cup Peeled and chopped turnip
½ cup Chopped green beans
1 small Clove garlic; minced
7 cups Hot; homemade beef stock
1 \N Bay leaf
¼ teaspoon Worcestershire sauce
1 can (10 3/4 ounces) whole peeled tomatoes; seeded, chopped and drained
½ \N Cup; about, cubed, cooked steak, (prime rib or sirloin work well)
1 teaspoon Freshly chopped parsley
\N \N Salt and black pepper to taste

Notes: Karl Ratzsch's Restaurant, 320 E. Mason St., Milwaukee, WI.

Milwaukee Journal Sentinel.

Boil barley and water in 2-quart saucepan 25 minutes or until tender.

Drain; set aside.

Heat butter in 4-quart saucepan. Add celery, onion, carrot, parsnip, cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5 minutes. Add hot stock, bay leaf and Worcestershire sauce. Simmer slowly 30 minutes, then add drained barley, chopped tomatoes and cooked steak. Simmer 15 minutes. Add parsley and salt and pepper. Remove bay leaf and serve.

Makes 6 to 8 servings.

John Poulos, executive chef, sent the recipe.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998

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