A yummy blend of root veggies in a tasty broth. Great with biscuits or cornbread muffins.
Named “Cellar Stew” as a nod to the by-gone days of when rootstock vegetables were stored in the cellar. (Broth not pictured in order to better show the vegetables.)
Please note: This recipe makes a very large pot of soup (10-12 hearty servings). It can be halved for cooking up in a standard Dutch oven.
C. Ann’s Cellar Stew
2 XL Vegetable Bouillon cubes
1 XL Chicken Bouillon cube
1 XL Tomato Bouillon cube (Cons-mate – in the Spanish food section)
4 Cilantro Bouillon cubes
6 med potatoes, diced up chunky
1 sm-med red onion, diced chunky
1 sm-med yellow onion, diced chunky
12 small beets, diced chunky
1 small red cabbage, diced chunky
1 med-lg turnip, diced
1 med-lg parsnip, diced
1/2 – 1C merlot (optional – can substitute cranberry juice if you prefer)
In an 8-quart stock pot, combine all ingredients except the merlot and the cabbage.
Fill to the 6 or 7 quart mark with water and cook over med-high heat for 45-60 minutes — until veggies begin to get tender. (A beet, for instance, can be speared and picked up in the tines of a fork but it is “al dente.”)
Add the cabbage and the merlot, and cook until cabbage is just done, approximately 15 minutes more. Add a little water as necessary to bring the level of liquid back to original level.
Serve with crackers, bread, biscuits, corn muffins – whatever you wish – and cheese.
A low-cost and very tasty soup for a cold winter evening! Very nice with the rest of that Merlot, or perhaps a Petit Syrah…
Enjoy!
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