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Karl Ratzschs Beef Vegetable Soup

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Cuisine: AmericanMain Ingredient: Soup

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Ready in 1 hours
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Original recipe makes 1

Verified by stevemur

2 tbButter

1 Bay leaf

1/2 crutabaga; Peeled and chopped

1/2 cQuick-cooking barley;

1/2 Spanish onion; Chopped

1 smGarlic; minced

Salt and black pepper; to taste

1/4 cturnip; Peeled and chopped

1/2 ccarrot; Chopped

7 cHot; homemade beef stock

1/2 cparsnip; Peeled and chopped

1/2 cCelery; chopped

1/4 tsWorcestershire Sauce

1 10.75-oz canwhole peeled tomatoes

1/2 ; about, cubed, cooked

5 cWater

1/2 cFresh or frozen corn

1/2 cgreen beans; Chopped

1 tsparsley; Freshly chopped

1 ccabbage; Chopped

Karl Ratzschs Beef Vegetable Soup Preparation

Notes: Karl Ratzschs 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@juno.com (Nadia I Canty) on Mar 25, 1998