Goulash Soup

Adapted from The Ground Beef Cookbook by Joanne Waring Lindeman. I reduced the amount of meat and changed the seasoning.

Servings: 6

1 pound ground beef
1 cup onion, chopped
1 cup potatoes*, chopped
1 cup carrots, sliced
½ cup celery, chopped
1 cup cabbage, shredded
2 – 15 oz cans diced tomatoes*, undrained
1 ½ cups water
1 cup rice*
1 bay leaf
1 tsp dried thyme
2 tsp dried basil
1 tsp salt, or to taste
¼ tsp fresh ground black pepper
1 ½ cups cheddar cheese*, grated

  1. Saute beef and onion in a hot large pot until browned. Drain fat.
  2. Add veggies and water. Bring to a boil.
  3. Add remaining ingredients except cheese. Cover and simmer for about 1 hour, or until rice and veggies are tender.
  4. Serve topped with cheese.
  • The potatoes and rice are not cooked before adding them to the pot.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces.  You could also use fresh or frozen tomatoes.
  • Parmesan cheese is also very good on this soup.

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Russian Vegetable Pie

adapted from the university dining service where I worked in Davis, California

This was one of the vegetarian options that was offered. I liked it so much that I cut the recipe down from 200 servings to a manageable size for home use. They used a cream cheese crust which was good, but a little bit tough – I prefer my regular pie crust.

This recipe has become a family favorite & is known in our house by the nickname my husband gave it – “Cabbage Pie”.

3 Tbsp butter
1 head cabbage, shredded
1 lg onion, sliced
1-2 Tbsp dried basil, crushed
1-2 Tbsp dried marjoram, crushed
1-2 Tbsp dried tarragon, crushed
1/2 tsp pepper
4 oz cream cheese, softened
4 eggs, hard-boiled & sliced
1/2 lb mushrooms, sliced
2 – 10 inch pie crusts

Directions

  1. Melt 2 Tbsp butter. Add cabbage, onion & herbs to taste (I like a lot).
  2. Cook until cabbage is wilted. Remove from pan.
  3. Add 1 Tbsp butter. Add mushrooms and saute until tender. Remove from heat.
  4. Spread cream cheese bottom of pie crusts.
  5. Arrange sliced eggs over cream cheese.
  6. Top with mushrooms, then cabbage.
  7. Cover with top crust. Crimp edges & cut a few slits in the top.
  8. Bake at 350 for 35-40 minutes or until crust is golden brown.
  9. Serve hot.
  • Reheats well.

Sweet and Tart Slaw

SOURCE

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp honey
1/2 tsp pepper
4 cups cabbage, shredded
2 cups  carrots, shredded
1 lg Granny Smith apple, quartered & sliced thinly
1 med turnip, shredded
5 lg radishes, halved and sliced thinly
2 green onions, sliced thinly

Directions

  1. Beat oil, vinegar, honey & pepper until well blended.
  2. Add remaining ingredients, toss to coat.
  3. Cover & refrigerate at least 4 hours before serving (can be served after 1 hour, but the additional time allows the flavors to blend more thoroughly).
  4. Makes 8 cups.
  • Keeps well – even better the next day.