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Congregation Beth El 
   Newton, Massachusetts
The Sephardic
   Minyan of Newton at 
   Congregation Beth-El   
                       
   

    RUSSIAN MEAT & VEGETABLE SOUP

3 carrots
2 medium white potatoes
1 sweet potato
4 quarts water
2 pounds top rib, cut in stewing pieces
1 package dry mushrooms or 1 cup freshly sliced mushrooms

cup lima beans
cup green split peas
cup large whole barley
pound fresh string beans, diced
4 ribs celery, diced
Salt and pepper to taste.

  1. Grate the carrots, white potatoes, and sweet potato on the large holes of a grater, or use the grating or steel blade of a food processor.
  2. Bring the water to a boil and add all ingredients. Cover and simmer about 2 hours, stirring occasionally. If, when finished, you prefer a thinner soup, add more water.
 

 GOOD APPETITE!  

 

 

 

 

 

 

 

 

 

 

 

 

Source: The Jewish Holiday Kitchen by Joan Nathan
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