This is a traditional winter soup. It is served in three courses. First the broth is served with fine or broad egg noodles. Then the meat and vegetables are served along with a cold sourcream and horse-radish sauce. This is a slow cooking soup, that tastes wonderful. It is worth the time it takes. It makes a cold winter day cosy. This serves a family.

Regards, June Meyer.

• 2 lbs. beef chuck, in one piece
• 5 qts. cold water
• 3 tsp. salt
• 1/2 tsp. black pepper corns
• 6 whole carrots, cleaned
• 3 ribs of celery, cut in half
• 3 parsley root, peeled, cut in half and parsley greens
• 2 parsnips, peeled, cut in half
• 3 med. onions washed but unpeeled
• 6 whole cloves
• 3 potatos, peeled and halved

Sear meat in pot. (This gives greater flavor and color)
Cover with water. Let it come to a boil and skim the foam off.
Add salt, pepper corns, and let simmer for 1 hour.
Stick 2 cloves into each onion.
Add the carrots, celery, parsley root and greens, parsnips and onions.
Cover and simmer slowly for about 2 hours.
Add potatos last hour of cooking.

Serve strained soup broth with drained cooked egg noodles. Arrange vegetables and meat on serving platter. Serve meat and vegetables with Sour Cream and Horseradish Sauce, Tomato Sauce or Dill Sauce.
Add some crusty bread and enjoy a wonderful meal.
Serves 4 to 6.