Roast Beef and Sour Cream Soup

Pink Horizon • December 11, 2015 • No Comments



1 large onion, diced
2 cloves garlic, minced
3 T olive oil
1 lb roast beef, cut into 1/2-1 inch pieces
2 C beef broth
5 C water
8 peppercorns
2 bay leaves
4 carrots, diced
4 potatoes, diced
1/2 bunch fresh parsley, chopped
salt and pepper, freshly ground
sour cream


Lightly brown onions and garlic in oil.
Add beef, brown rare parts, if any.
Add broth, water, peppercorns, and bay leaves.
Bring to boil, reduce heat, cover and simmer for 1 1/2 hours.
Take bay leaves out.
Stir in carrots and potatoes, and simmer for another 20-30 min.
Mix flour and milk. Gradually add to soup until it thickens up. (Optional)
Stir in parsley, salt and pepper.
Serve with sour cream.

Match made in Heaven:

A big piece of freshly baked White Bread.
Also, add some wild mushrooms for more earthy flavour!

Categories Soup
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