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This is a very good recipe that does well by itself (no additions). I liked it very much after reading it an decided to make it.
I did add a few things, though, and took away the cabbage simply because we personally don't care for it. In its place I substituted medium pearl barley adding three quarters of a cup uncooked to about a cup more water than the recipes calls for.
I browned cubed chuck (less expensive and it softens up while cooking)in olive oil instead of margarine. I also added four bay leaves and fresh parsley. If you have kids, it's probably a good idea to pull the leaves out after cooking. I also think I could have added a bit more salt.
I've now frozen the leftovers for a quick lunch though I doubt the potatoes will hold up well.
Again, a good recipe that is made better with the suggested bread. |
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Reviewed By:
Mike the Cook |
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It was very easy to prepare and tasted great. One thing I did was to replace the three of the five cups of water with beef broth, 2 cans equals 3 cups. I substitued margerine with olive oil and browned the beef on the grill. I also added about a teaspoon of dried, ground Thyme. This one's a keeper! |
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Reviewed By:
Tincup |
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This soup was fantastic and easy to make. My kids loved it!!! The only thing I did was omit the cabbage...otherwise, it tasted wonderful. |
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Reviewed By:
Judy913 |
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