In a large kettle, melt butter, brown the beef and pork. Add beef stock, tomatoes and their liquid, undrained sauerkraut, onions, celery, carrots, ...

Prepare ahead: In small bowl cover mushrooms with 1/2 cup of hot water, soak 30 minutes. Discard water. Cut away tough stems and discard. Thinly ...

Dice bacon, fry slowly in big pot. Remove, drain, reserve. Saute onion in drippings. Add potatoes, broth, pepper and thyme. Simmer, covered for about ...

Let beans soak overnight in twice the volume of water. Drain and rinse. Saute 1/2 of the ham hocks with garlic, onion and a bit of olive oil. Then, ...

Cook onion in fat until tender and lightly browned. Stir in flour and salt until smooth. Slowly stir in water. Cook and stir over medium heat until ...

Soak 2 cups dried split peas in 3 quarts cold water overnight. Add ham bone, onion, celery, parsley, bay leaf and carrots. Heat to boil, cover and ...

Brown onion in butter. Add cold water and dry lentils. Bring to a boil, cover and simmer for about 2 hours. Add several sliced carrots, celery stalks ...

In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with ...

Place the potatoes, celery, onion and water in a large saucepan and bring to a boil. Reduce the heat and simmer until the vegetables are soft but not ...

Peel and chop in large chunk all raw vegetables. Put ingredients in large pot (except vermicelli). Fill the pot with water. Put in seasoning, cook ...