|1 Beef Broth|
|3 lbsbeef bones; (up to 4)|
|5 lbsbottom roast|
|salt & pepper|
|1 Soup :|
|3 beets; chopped|
|5 lbsbottom roast; (from broth)|
|4 stalkscelery; (chopped)|
|3 carrots; (chopped)|
|1/2 headcabbage; (chopped)|
|1 canchopped tomatoes|
|1 cantomato sauce|
|1 tspdried dill weed|
|1 loafFrench Bread; Favorite Horseradich|
Fill large pot with beef bones, beef, onion and salt and pepper. Cover with water. Bring to a boil, cover and simmer for 3 - 4 hours.
When broth is done, remove beef and set aside. Strain and discard onion and bones.
Chop roast into 2 -3 inch squares and add to broth. Add vegetables, chopped tomatos, tomato sauce, dill weed and salt and pepper to taste. Cook about another hour until vegetables are done.
When soup is complete, remove meat and serve. Meat is served in separate dish. Take square of meat and rip into pieces that will fit on slices of sourdough bread. Butter bread, place meat on top and cover with horseradish. My Mom like to add a dab of sour cream to her soup. Enjoy...
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3 years, 5 months, 3 weeks, 3 days, 5 hours, 50 minutes ago
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