Recipe - Karl Ratzschs Beef Vegetable Soup

One half cup Quickcooking barley;
(uncooked)
5 cup Water
2 tablespoon Butter
One half cup Chopped celery
One half Chopped Spanish onion
One half cup Chopped carrot
One half cup Peeled and chopped parsnip
1 cup Chopped cabbage
One half cup Fresh or frozen corn
One half cup Peeled and chopped rutabaga
One fourth cup Peeled and chopped turnip
One half cup Chopped green beans
1 small Clove garlic; minced
7 cup Hot; homemade beef stock
1 Bay leaf
One fourth teaspoon Worcestershire sauce
1 cn (10 Three fourths ounces) whole peeled
tomatoes; seeded, chopped
and drained
One half Cup; about, cubed, cooked
steak, (prime rib or
sirloin work well)
1 teaspoon Freshly chopped parsley
Salt and black pepper to
taste

Notes: Karl Ratzsch's Restaurant, 320 E. Mason St., Milwaukee, WI.
Milwaukee Journal Sentinel.

Boil barley and water in 2quart saucepan 25 minutes or until tender.
Drain; set aside.

Heat butter in 4quart 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 recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998