Dilled Vegetable Beef Soup Recipes

Steps:

• Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
• Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Steps:

• Melt the butter in a large skillet over medium heat, and stir in the onion, garlic, and horseradish. Cook and stir until the onion is translucent, about 5 minutes, then mix in the ground beef. Cook and stir the ground beef until evenly browned, no longer pink, and crumbly. Drain excess fat, and transfer the cooked beef mixture into a large soup pot.
• Mix in the tomatoes, water, potatoes, mixed vegetables, carrots, corn, butter-flavored granules, dill seasoning, hot pepper sauce, and cinnamon, and stir to thoroughly combine. Bring the soup to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 1 hour. Stir occasionally. Before serving, season to taste with Parmesan cheese, salt, and black pepper.

Steps:

• Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
• Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
• Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.

Steps:

• Brown beef knuckle slices in heated butter in a large 5-6 quart kettle. Stir in onions and cook until limp. Add mushrooms, carrots, celery, garlic, parsley, salt, herbs, pepper, tomatoes (broken up) with their liquid, and water. Bring to boiling. Cover. Reduce heat and simmer until meat is very tender; about 3 hours.
• Remove meat and bones with a slotted spoon. Discard bones and fat. Return meat to soup.
• Add potato to soup. Bring to a gentle boil. Cook, uncovered, until potato is tender, about 15 minutes. Add beans and cook until just tender, about 15 minutes. Add beans and cook until just tender, 10-12 minutes. Stir in spinach and cook 3 minutes. Salt to taste.
• Serve soup sprinkled with cheese or croutons. Add a nice glass of red wine if you've a mind to.

Steps:

• Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde ™ seasoning in a bowl. Cover and refrigerate 4 hours or overnight.

Steps:

• Add olive oil to large pot. Heat to a moderate temperature. Add onions, celery, and carrots. Saute, stirring 6-8 minutes. Don't brown onions.
• Add tomatoes, potatoes, stock, salt and pepper. Cover and bring to a boil. Reduce to low. Simmer 25 minutes.
• Add dill, beans, peas and cauliflower. Return to boil. Reduce heat.
• Simmer 15 minute or until vegetables are barely tender. Serve hot.