Hamburger Veggie Soup With A European Touch Recipe

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Hamburger Veggie Soup with a European Touch

Olga *


The porportions given is what suits me and mine as we don't care for too much tomato and the last step with the sour cream is a personal favorite I like to use with just about any soup..
I love the character it gives this soup and think you may too.

☆☆☆☆☆ 0 votes
Many, a pot lasts hubby 'n I about 3 days
Stove Top


2 lbs
onion diced
1 tsp
minced garlic
1 envelope
beef stew seasoning mix
1 can
diced tomato with green chili
1/2 cup
1 cup
sliced carrots
1 cup
diced celery
2 cups
potato diced small
1 cabbage
small head moderately sliced
1 cup
sour cream
1 Tbs
1 tsp


1brown the beef, drain and reserve the fat, place the beef into soup pot
2to the reserved fat,
add onions and carmelize to your liking,
then add the garlic and seasoning mix,
blend quickly so as not to burn
then add the tomatoes and water as needed to blend well, let simmer about 2 minutes allowing flavors to meld,
then add to soup pot, set on low heat.
3to the soup pot, add
1/2 cup rice
1 cup diced carrots
1 cup diced celery
1 cup small dice potato
1 small head of cabbage, sliced
and water as needed to cover the content.
Salt 'n Pepper to taste
Cover and simmer till 99% done
4My favorite part.
about 10 minutes before serving
Blend 1 cup sour cream with 1 TBS flour
then add some of the warm soup broth blending all the while, adding more broth until sour cream is runny and then blend into the soup pot,
and simmer 10 min.or more to blend well..

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Eastern European