Description
Serve with toasted dark rye bread.
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 clove garlic, chopped
- 3 carrots, chopped
- 1 ½ cups chopped celery
- 2 (10.5 ounce) cans condensed beef broth
- 2 cups red wine
- 2 cups tomato juice
- 2 cups diced cooked beef
- salt to taste
- ground black pepper to taste
- 2 tablespoons margarine, softened
- 2 eggs
- 6 tablespoons all-purpose flour
- ¼ teaspoon salt
Instructions
- In a large pot
- saute onion
- garlic
- carrots
- and celery in 2 tablespoons butter until soft
- about 5 to 6 minutes. Stir in broth
- wine
- tomato juice
- and beef. Simmer covered for 15 to 20 minutes
- or until vegetables are tender. Season to taste with salt and pepper.
- In a bowl
- mix 2 tablespoons butter or margarine
- eggs
- flour
- and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover
- and simmer for 10 minutes.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6